Tagliatelle Aglio e Olio
The name means “cuttings with garlic and oil.” Tagliatelle is similar to spaghetti, but is cut rather than extruded (terms describe the method of manufacture), and is usually sold fresh, not dried. It's one of the easiest pastas to manufacture at home, using a home pasta-rolling machine (these inexpensive devices can enrich your food life).
INGREDIENTS | SERVES 4
- ½ recipe Basic Pasta, cut into thin strands or 1 pound store-bought fresh tagliatelle, or ½ box dried linguine
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons finely chopped garlic
- Salt and freshly ground black pepper to taste
- Butter and grated Parmesan cheese (optional, not vegan)
- Italian parsley, chopped (optional)
Cook the pasta al dente; drain in a colander, reserving ½ cup of the hot cooking water.
Combine the olive oil and garlic in a large skillet over high heat until the garlic sizzles and becomes fragrant, but does not brown. Add all the cooked pasta at once.
Season to taste, add a few drops of cooking water, and toss to coat. If desired, toss with butter, cheese, and/or chopped parsley.
Buying Garlic
When buying fresh garlic, look for heads that are plump, firm, and heavy for their size. Any green shoots or spouts indicate that the garlic is old and will have an off flavor. Store whole bulbs in an open plastic bag in the vegetable drawer of your refrigerator. Markets now carry a variety of processed garlic options, from peeled cloves to fully chopped pastes. They are a great convenience, but buy these in the smallest containers possible, since they lose their fresh taste and become stale very quickly.
