The entire flavor of aglio e olio — the oil and garlic — lies in its simplicity. Olive oil and a generous portion of garlic are the stars of this dish. A touch of chili adds depth to the aroma. No herbs are needed here because the pasta, made from green peas and quinoa, feels inherently green and complete on its own.
- 150 g gluten-free pasta (made from green peas, quinoa, lentils; my favorite is Clearspring)
- salt
- olive oil
- 2 garlic cloves
Cook the pasta in salted boiling water for 3 minutes less than indicated on the package. Drain using a colander.
Meanwhile, heat 5–7 tablespoons of olive oil in a skillet over medium heat. Add the garlic, peeled and crushed with the flat side of a knife, then finely chopped. Optionally, add a pinch of chili.
Avoid letting the garlic brown or fry until crispy; it only needs to release its aroma and turn slightly opaque, which takes about 60–90 seconds.
Mix the pasta with the aromatic oil and stir well. Let it sit for 30–60 seconds. Serve hot, with an additional drizzle of olive oil if desired.
Cook the pasta in salted boiling water for 3 minutes less than indicated on the package. Drain using a colander.
Meanwhile, heat 5–7 tablespoons of olive oil in a skillet over medium heat. Add the garlic, peeled and crushed with the flat side of a knife, then finely chopped. Optionally, add a pinch of chili.
Avoid letting the garlic brown or fry until crispy; it only needs to release its aroma and turn slightly opaque, which takes about 60–90 seconds.
Mix the pasta with the aromatic oil and stir well. Let it sit for 30–60 seconds. Serve hot, with an additional drizzle of olive oil if desired.
