Here’s my secret technique for making the best Aglio e Olio. Traditional preparation usually begins by sautéing thinly sliced garlic cloves in olive oil. Unfortunately, they often accidentally overcook resulting in bitter oil and garlic. If undercooked, garlic doesn’t properly sweat and remains sharp and strong.
Mine incorporates the same ingredients but starts with a base of “Pete’s Garlic Oil”. Garlic is slow simmered in olive oil seasoned with salt and crushed red pepper flakes. Like oven roasting, it creates sweet, tanned, and tender garlic. Seasoned olive oil becomes garlic infused with a touch of heat from red pepper flakes.
Very simple and easy, rough garlic tips are removed, and cloves are sliced in half lengthwise. Cloves and their skins (skins contribute flavor) are submerged in a pot of seasoned olive oil and slow simmered stove top. That becomes a great flavorful base for Aglio e Olio. It is ready when garlic is richly tanned, skins released and removed. Pot roasted garlic can be made well ahead and reheated.
Once pasta is cooked al dente and drained, it’s tossed with the garlic and flavored oil and remaining few ingredients; never biter and remarkable tasty.
Pete’s Garlic Oil
Other ingredients
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