15% off 6+ Select Back-to-School Snacks!** Click for details! Use Code: SNACK15 at Checkout. | Two Brands, One Shopping Cart! Free shipping on orders over $99!* (Continental US only)
Vegetarian

Capellini Aglio e Olio

Ingredients

  • 1 lb Bionaturae Capellini
  • ¼ cup pasta water
  • 2/3 cup Bionaturae Extra Virgin Olive Oil
  • 10 cloves garlic, finely minced
  • Pinch chili flakes
  • Juice ½ lemon or more to taste
  • ½ bunch fresh parsley, roughly chopped
  • Parmigiano Reggiano optional but recommended
Organic Durum Semolina Capellini

Organic Durum Semolina Capellini

$3.49
Regular price
Organic Extra Virgin Olive Oil, 25 oz.

Organic Extra Virgin Olive Oil, 25 oz.

$23.99
Regular price
Recipe by Katie Farina. This recipe is amore in every bite! Meaning “Garlic and Olive Oil” in Italian, Aglio e Olio is a classic dish from Naples, Italy. Aglio e Olio grew in popularity because with just a few pantry ingredients, you can have a flavorful and comforting bowl of pasta ready in minutes. Since it’s such a simple recipe, salting the pasta water is a very important step—it makes this dish much more flavorful!

Instructions

  1. Cook pasta in a pot of heavily salted boiling water until al dente, reserving ½ cup of the starchy pasta water.
  1. While pasta is cooking, heat olive oil in a large sauté pan over medium heat. Once oil is hot, add garlic and chili flakes, sauté until fragrant, about 2 minutes, being sure not to let the garlic burn.
  2. Add pasta and ¼ cup of the reserved pasta water to sauté pan. Stir to coat. Turn off the heat. Add lemon juice, parsley, and salt to taste. Add more water if it seems dry. Garnish with grated Parmigiano Reggiano, if desired.

Share:

Capellini Aglio e Olio