Tomato Aglio e Olio
Tomato Aglio e Olio is a recipe I came up with on vacation. I was randomly just throwing ingredients that was available to me. It’s got the flavors of garlic, olive oil, tomato, herbs and finished with cheese. The amount of people that asked me for this recipe for overwhelming! So I got back and recipe tested this deliciousness. It is mouth watering good, you gotta try it!! So easy to make this recipe is just a must try. I could honestly have it for any meal, try it and you’ll see why! It is also Vegan friendly.
Happy Cooking!
Servings: 4-6 servings
Prep Time: 10 mins
Cooking Time: 15 mins
Total Time: 20-25 mins
Ingredients:
14-16 garlic cloves thin sliced
1/3 cup finely chopped shallots
1 tbsp butter
2 tbsp olive oil
1 tsp Chili flakes
1/2 tsp dried Oregano
1/4 cup Tomato paste
3 tbsp freshly chopped Parsley
2 tbsp freshly chopped Basil
1 tbsp freshly chopped Rosemary
10-12 oz Pasta
1/2 cup Pasta water
1/2 cup grated Parmesan/ Gruyere or pecorino cheese
1 tsp Salt as per taste
1/4 tsp Ground black Pepper
Directions:
Boil pasta in a shallow pan till al dente. Drain and reserve pasta water.
In a pan add olive oil and butter and mix. Keep the flame on medium heat.
Add garlic and cook for 1-2 mins.
Add shallots and cook till translucent, about 3-4 mins.
Add chili flakes, dried oregano, chopped fresh herbs. Cook for 1 minute.
Add tomato paste and cook it for 2-3 mins. Make sure to cook it well.
Add pasta water and mix till it forms a sauce.
Add the boiled pasta and mix. Cook for 1-2 mins so that the pasta soaks in the flavor well.
Top with grated cheese and mix.
Garnish with grated cheese, serve & enjoy!
Notes/Tips:
Boiling in a shallow pan helps make the water starchier. This helps bind the sauce better.
Don’t over boil the pasta, boil till al dente. It will cook in the pasta sauce for 2 mins.
Make sure the tomato paste is cooked well to prevent a raw tomato taste.
Cooking the pasta in the sauce for 2-3 mins helps to soak in the flavor well.
If you don’t have Rosemary, skip it. Don’t skip the fresh basil and parsley.
If you don’t have shallots use 1/4 cup finely chopped onions.
Vegan: Use only olive oil and use Vegan cheese at the end.
