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Pasta Agleoattolio (aglio Et Olio) Recipe

Pasta Agleoattolio (Aglio Et Olio) Recipe
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Category : Lunch/dinner
Cooking Time : 20 minutes
Serving : 2
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Prepare the ingredients before making Pasta Agleoattolio (Aglio Et Olio) in your home. Then, follow these steps below to serve Pasta Agleoattolio (Aglio Et Olio) for your family or friends.

Ingredients: Pasta Agleoattolio (Aglio Et Olio)

  • Approx 4-6 oz. pasta (any kind works)
  • 1/8 cup olive oil
  • 2 heaping tbsp butter or spread
  • 1 palmful of oregano
  • Heaping tsp diced garlic
  • 2 dashes Italian dressing
  • 2-3 shakes garlic salt
  • Parmesan cheese
  • Black pepper

How to Make Pasta Agleoattolio (Aglio Et Olio)

If you have prepared the ingredients needed, now time to start cooking. There are 5 steps you must follow to make Pasta Agleoattolio (Aglio Et Olio) in your home by yourself.

    Step 1
  • Boil your pasta to package directions. Drain. Transfer from pot to a bowl.
  • Step 2
  • Using the same pot, pour in your olive oil, Italian dressing and garlic. Add a quick dash of water from faucet. Heat on low till it starts moving. Keep the liquid constantly moving, it'll burn quick! We don't want that! Add your butter, garlic salt and almost all the oregano while still keeping the liquid moving. ((TIP: oregano is key to this dish. If you're looking at it thinking "maybe that's too much oregano", add a pinch more...)) If anything starts turning brown, you burnt it. Total time for this step should only be like 5 minutes MAX after it starts simmering. Probably even less.
  • Step 3
  • Remove from heat. Return your pasta to the pot with the oil/butter mixture. Using your spoon, mix together well. I usually tilt the pot a bit and stir the pasta through the liquid in a circular motion till all the pasta is coated.
  • Step 4
  • The amount of liquid is the tricky part of this dish. If there's too much you'll have an oily, gross, bland mess. Too little and it'll be a dry sticky mess.
  • Step 5
  • Transfer pasta to a bowl/s. Sprinkle the rest of the oregano directly onto the pasta. I do this for a little extra blast of flavor. Then top with a healthy amount of Parmesan cheese, a bit of black pepper and you're done! Manja!
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