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Capellini Aglio e Olio

Capellini Aglio e Olio

Ingredients

  • 1 lb Bionaturae Capellini
  • ยผ cup pasta water
  • 2/3 cup Bionaturae Extra Virgin Olive Oil
  • 10 cloves garlic, finely minced
  • Pinch chili flakes
  • Juice ยฝ lemon or more to taste
  • ยฝ bunch fresh parsley, roughly chopped
  • Parmigiano Reggiano optional but recommended
Three-quarter view of Bionaturae Capellini durum semolina pasta box showing organic label on dark green packaging

Organic Durum Semolina Capellini

$3.99
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Front view of 25 oz Bionaturae organic extra virgin olive oil bottle with green label and organic seal on white background

Organic Extra Virgin Olive Oil, 25 oz.

$27.99
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Recipe by Katie Farina. This recipe is amore in every bite! Meaning โ€œGarlic and Olive Oilโ€ 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 itโ€™s such a simple recipe, salting the pasta water is a very important stepโ€”it makes this dish much more flavorful!

Instructions

  1. Cook pasta in a pot of heavily salted boiling water until al dente, reserving ยฝ cup of the starchy pasta water.
  1. While pasta is cooking, heat olive oil in a large sautรฉ pan over medium heat. Once oil is hot, add garlic and chili flakes, sautรฉ until fragrant, about 2 minutes, being sure not to let the garlic burn.
  2. Add pasta and ยผ cup of the reserved pasta water to sautรฉ 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.
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Capellini Aglio e Olio