Pasta Aglio e Olio with Italian Dry Salami
At the end of each day, nothing beats coming home to my favorite person and a warm, comforting meal. One such meal is Pasta Aglio e Olio, a dish that my partner, Karl, first fell in love with thanks to his former Sicilian roommate. With just a handful of ingredients, including optional Italian dry salami for added protein, this pasta is perfect for those busy nights when you crave something quick yet satisfying.
Equipment
- 1 Large pot
- 1 Colander
- 1 Large sauté pan
- 1 Wooden spoon or spatula
- 1 Knife and cutting board
- 1 Measuring cups and spoons
Ingredients
- ½ Pound Spaghetti
- ¼ Cup Olive Oil Extra Virgin
- 3 Cloves Garlic Minced
- ¼ tbsp Red Pepper Flakes crushed
- ½ tbsp Salt
- 2 tbsp Chicken broth or Reserved pasta Water (optional)
- ¼ tbsp ¼ Black Pepper freshly ground
- ¼ cup Fresh Basil sliced into thin ribbons (about 10-12 basil leaves)
- ½ cup Parmigiano-Reggiano freshly grated
- 10 slices Italian Dry Salami sliced into thin pieces (optional)
Instructions
- Cook the Pasta:Bring a large pot of water to a boil over high heat, adding ample salt to season the water. Add ½ pound of spaghetti and cook until al dente, about 11 minutes, stirring occasionally. Reserve 2 tablespoons of pasta water if desired, then drain the pasta in a colander. Rinse the pasta thoroughly with cold water to stop the cooking process, then set aside.
- Prepare the Garlic and Oil:Heat ¼ cup of extra virgin olive oil in a large sauté pan over medium heat. Once the oil is hot, add 3 cloves of minced garlic, ¼ teaspoon of crushed red pepper flakes, and ½ teaspoon of salt. Stir and cook until the garlic turns golden brown, about 2-3 minutes, ensuring it doesn’t burn.
- Combine Pasta and Sauce:Add the cooked pasta to the pan, along with 2 tablespoons of chicken broth or reserved pasta water if using, and ¼ teaspoon of freshly ground black pepper. Stir for 1-2 minutes until the pasta is evenly coated and heated through.
- Season and Serve:Taste and adjust the seasoning with more salt, black pepper, or red pepper flakes if needed. Remove the pan from heat and stir in ¼ cup of fresh basil ribbons, ½ cup of freshly grated Parmigiano-Reggiano, and the optional slices of Italian dry salami. Serve the pasta warm, garnished with extra cheese or basil if desired.
Video
Notes
Garlic Perfection: Be careful not to burn the garlic. Cooking it to a light golden color releases its full flavor without bitterness.
Pasta Water Magic: Adding reserved pasta water or chicken broth helps to create a silky sauce that clings beautifully to the pasta.
Herb Handling: Slice the basil just before adding it to the dish to maintain its bright, fresh flavor.
Optional Protein: The Italian dry salami adds a savory richness to the dish, but you can skip it for a classic vegetarian version.