I would have to say, hands down, that olive oil and garlic sauce has to be one of my favorite easy and quick sauces for spaghetti that you can whip up in just minutes. Garlic and Olive oil sauce is fast and simple to make and excellent for your health. I always have garlic and olive oil on hand, so this sauce is perfect when I am in a hurry or don’t feel like fussing in the kitchen. The key to this sauce is using extra virgin olive oil and to cook the garlic until it is soft, but not brown. Never brown garlic as this makes garlic bitter.
Olive Oil and Garlic Sauce
Agliae E Olio
1/2-cup extra-virgin olive oil
6 large garlic cloves, peeled and chopped
Salt and pepper to taste
1/4 cup chopped Italian parsley
Pecorino Romano cheese
After you add the pasta to salted, boiling water, heat a medium skillet over low to medium low heat. When the pan is hot, add the olive oil and garlic. Cook (don’t burn or brown) the garlic until the garlic is soft –about 5 minutes. Drain the pasta and toss with the olive oil and garlic sauce. Add salt and pepper to taste. Sprinkle with the chopped parsley and grated Pecorino Romano cheese. Serve hot.
The best type of pasta to use with this dish is any type of spaghetti (I like angel hair). I like to use Pecorino Romano Cheese with Agliae E Olio sauce as it has a sharper flavor than Parmesan cheese, but you can use Parmesan cheese instead. If you want to spice up this simple Italian dish, try adding some hot red pepper flakes to the garlic and olive oil about a minute before the garlic is done cooking.
Con Tanto Amore