Tomato alio olio. The garlic doesn't try to be a diva and the acidity and sweetness of the tomatoes fill in all the nooks and crannies. A huge bonus is that Aglio e Olio is straightforward and comes together quickly. On that note, mise en place is helpful when whipping together this weeknight-friendly meal.
Sprinkle with ½ tsp of kosher salt.
This spaghetti aglio e olio with fresh tomatoes and basil is a quick, affordable dinner to serve on busy weeknights.
If you have a few extra minutes (and garlic cloves) on your hands add some homemade garlic bread, you'll be happy you did.
You can cook Tomato alio olio using 8 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Tomato alio olio
- Prepare of cooked pasta of your choice.
- You need of minced garlic as many as you like your choice.
- It's of red chili pepper flakes your choice.
- It's of fresh tomatoes diced.
- Prepare of olive oil.
- It's of butter.
- Prepare of pepper.
- You need of *dont forget to reserve a cup of pasta water.
Aglio e olio recipes are great for getting you out of the "what's for dinner?" jam. This delicious and nutty spaghetti Aglio e Olio with blistered cherry tomatoes, basil, and toasted walnuts is a treasure trove of flavor. It is a recipe I make so very often, especially on days when I have zero energy or willingness to make something elaborate. This is my take on the classic Aglio e Olio pasta of Italy.
Tomato alio olio step by step
- On a pan... 3 tsp of olive oil and slice of butter (put as plenty as you want if you're stressed out).
- Sauté the garlic (your choice of how much you want) just dont burn it pleaseeeeee....
- Add the red chili pepper flakes (you can add as much as you want or you can skip this step I am not your boss telling you what you want).
- Add the tomatoes... let simmer for 1 minute or less wing it... if you feel that... its enough fine... hahahaha.
- Add in the cooked pasta of your choice... stir let the thing hug the pasta... add in a cup of pasta water simmer until pasta suck all water up... sprinkle some pepper... you do you... sprinkle as much pepper as you want....
- As you can see there is no salt... I am doing my own... if you want to sprinkle some pepper go ahead... but remember you add in the pasta water... pasta water is salty... thats enough for me... if you want some more... fine... a pinch or 2 thats fine... sprinkle that baby to taste... you do you....
Bring a large pot of water to a boil. Combine garlic and olive oil in a cold skillet. Reduce heat to medium-low when olive oil begins to bubble. Italians have known this since before the tomato made its way to the Old World in the Columbian Exchange: Long pasta all'aglio e olio, with garlic and oil, is one of the simplest, fastest, and. Bring a large pot of very well salted water to a boil.