Pasta All'aglio Recipe
Pasta All'Aglio
Authentic Italian Garlic and Butter Pasta
Submitted By: Taz
Ingredients:
1 lb Dried Pasta such as: Spaghetti, Linguine, Bucatini, Malfada, or Tagliatelle
8 Tbs Butter
6 cloves Fresh Garlic - minced fine
16 Cups (4 quarts / 1 Gallon) Water
1 ½ Tbs Kosher Salt
-OPTIONAL-
¼ Cup Parmigiano-Reggiano Cheese - grated
Preparation:
- Bring the water to a boil in a large pot over high heat
- Once a boil has been achieved, add the salt and stir until fully dissolved
- Add the pasta and allow to cook until al dente (8-10) minutes
- As soon as the pasta is cooked, transfer ½ cup of the pasta water to a small bowl and set aside until needed - Drain the pasta and set aside until needed
- Melt the butter in a large sauté pan or skillet over medium heat until foaming
- Add the garlic and sauté until fragrant (apx 45 seconds)
- Add the cooked and drained pasta - Gently stir and toss until pasta is thoroughly coated
- Add the reserved ½ Cup pasta water and thoroughly combine until emulsified into a glossy, coating sauce - Remove from heat
- IF USING: Stir in the grated parmigiano-reggiano until thoroughly combined
- Transfer to serving plate(s) and garnish with a bit of chopped parsley if desired - Serve hot as part of any Italian meal
