Pasta Aglia Olio – a delicious recipe with thin, anchovies These, garlic, olive oil, salt, pepper. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Prepare the pasta water by bringing to a boil and then adding a lot of kosher salt. Grate the garlic. Heat up a pan with the oil and saute the garlic LOW & Slow, this is important as it needs to be very low or else it will burn quickly. Add the anchovies and mash up into a paste. Continue to saute LOW & SLOW until it is a golden tone but not too dark.Take off heat and set aside.
2
Drain the pasta and reserve a cup of the water. Now you dump the pasta back into the pot and add the sauce tossing to evenly distribute the sauce. Add the reserved water if it is too dry. Add the parsley, fresh ground pepper, a drizzle more of olive oil, and serve with grated Parmesan if you like.
825
kcal
Calories
47
g
Fat
85
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 pound pasta thin, 8 anchovies These are optional but you would surprised that they taste more nutty than fishy, 6 cloves garlic grated, 3/4 cup olive oil, and more.
Yes, Pasta Aglia Olio falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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