Classic Aglio e Olio Pasta
Flavorful Aglio e Olio Pasta with a Fresh Grilled Vegetable Salad
When you’re undecided about what to cook, create a beautiful grilled salad using leftover vegetables from your fridge, and whip up this simple yet exquisite Aglio e Olio pasta flavored with garlic and chili. Enjoy an Italian feast at home with ease!
Aglio e Olio Pasta- 15 whole garlic cloves, thinly sliced
- 6-7 dried Italian chili peppers (peperoncino), crushed
- Extra virgin olive oil (generous amount)
- Whole black peppercorns, coarsely ground
- Salt (for seasoning)
- Grated Parmesan cheese (to taste)
- Fresh parsley, finely chopped
- Spaghetti for 2 servings
Grilled Vegetable Salad- 1/2 onion, cut into large pieces
- 1/3 each of red and yellow bell peppers, cut into large pieces
- 1/3 zucchini, cut into large pieces
- 1 king oyster mushroom, cut into large pieces
- 1 tomato, cut into large pieces
- 20 whole garlic cloves (peeled or sliced)
- Salt (for seasoning)
- Whole black peppercorns, coarsely ground
Lemon Dressing- 2 Tbsp lemon preserves (or 1 Tbsp lemon juice + 1 Tbsp sugar)
- 3 Tbsp extra virgin olive oil
- Pinch of salt
- Pinch of black pepper
- Balsamic glaze or balsamic sauce (for serving)
- 1/2 onion, cut into large pieces
- 1/3 each of red and yellow bell peppers, cut into large pieces
- 1/3 zucchini, cut into large pieces
- 1 king oyster mushroom, cut into large pieces
- 1 tomato, cut into large pieces
- 20 whole garlic cloves (peeled or sliced)
- Salt (for seasoning)
- Whole black peppercorns, coarsely ground
Lemon Dressing- 2 Tbsp lemon preserves (or 1 Tbsp lemon juice + 1 Tbsp sugar)
- 3 Tbsp extra virgin olive oil
- Pinch of salt
- Pinch of black pepper
- Balsamic glaze or balsamic sauce (for serving)
Cooking Instructions
Step 1
First, bring a large pot of water to a boil for cooking the pasta. Season the water generously with salt (make it slightly saltier than usual, as you’ll use it as pasta water). Once the water is at a rolling boil, add the spaghetti and cook for 1-2 minutes less than the package instructions. Before draining, reserve at least 1 cup of the starchy pasta water. This water is crucial for emulsifying the sauce and achieving the perfect consistency.
Step 2
Chop the salad vegetables into bite-sized pieces. If using leafy greens like lettuce or romaine, cut them into manageable sizes and soak them in cold water to make them crisp.
Step 3
Thinly slice the whole garlic cloves for the pasta. Crush the dried Italian chili peppers (peperoncino) by hand, removing any seeds to control the heat. This step ensures a rich garlic aroma and balanced spiciness.
Step 4
In a wide pan, heat a generous amount of extra virgin olive oil over low heat. Add the sliced garlic and whole black peppercorns. Gently sauté, allowing the garlic and pepper to infuse the oil with their aromas. Be careful not to burn the garlic; slow cooking is key for maximum flavor.
Step 5
Once the garlic begins to turn a light golden brown, add the crushed dried chili peppers (peperoncino) and sauté briefly. Keep the heat low to prevent the garlic and chilies from becoming bitter.
Step 6
When the garlic is a deep golden brown and has released its fragrance, pour in the reserved pasta water. Gently swirl the pan to emulsify the olive oil and pasta water, creating a luscious sauce base. This step is essential for a well-integrated and flavorful pasta.
Step 7
Add the cooked spaghetti to the pan with the sauce. Toss well for 1-2 minutes, allowing the pasta to absorb the flavors of the garlic, oil, and chili.
Step 8
Taste the pasta and adjust seasoning with salt if needed. Stir in a generous amount of grated Parmesan cheese and the chopped fresh parsley. Toss lightly to combine everything, letting the cheese melt into the sauce.
Step 9
Transfer the beautifully prepared Aglio e Olio pasta to a serving plate. It’s ready to be enjoyed!
Step 10
Now, let’s grill the salad vegetables. Heat a pan over high heat, add about 1 tablespoon of olive oil, and use a paper towel to spread a thin layer of oil evenly across the pan’s surface. This will create attractive grill marks on the vegetables. Place the large-cut vegetables onto the hot pan and grill until nicely browned.
Step 11
Season the vegetables with salt and pepper as they cook, flipping them occasionally to ensure even browning on all sides. Grilling enhances the natural sweetness of the vegetables, making them incredibly flavorful. (Feel free to use any vegetables you have on hand – zucchini, bell peppers, mushrooms, tomatoes, even leeks are fantastic grilled! Leeks, in particular, become wonderfully sweet when grilled.) Seasoning evenly as you grill is key for balanced flavor.
Step 12
See how beautifully these vegetables have been grilled? They should have a lovely golden-brown sear and a tempting aroma.
Step 13
Arrange the grilled vegetables attractively on a plate. Drizzle with balsamic glaze or balsamic sauce for an extra layer of flavor. Drain the leafy greens thoroughly and add them to the plate for a fresh contrast. This creates a vibrant and appealing salad.
Step 14
You can use your favorite store-bought dressing, or make a simple one at home. Whisk together the dressing ingredients: lemon preserves (or lemon juice and sugar), extra virgin olive oil, a pinch of salt, and pepper. Taste and adjust seasoning as needed to create a bright, zesty dressing. Serve this alongside your grilled vegetables.
Step 15
Voila! Your delicious Aglio e Olio pasta and fresh grilled salad are ready. Time to savor this wonderful meal. Enjoy!
