Pasta Aglio e Olio aka Simple Garlic Olive Oil Pasta . Chef Roy Choi described this dish, which he makes every Sunday, as “transcendence through a handful of humble ingredients.” He’s got that straight. Ever since I first watched the movie “Chef,” I’ve been thinking about this dish. It just looks SO FLIPPIN’ DELICIOUS! Jon Farveau asked Choi specifically for this recipe to appear in the movie in order for his character Chef Casper to impress his hostess Molly (aka Scarlett Johansson). “He knew it would get her where he wanted her,” says Choi.
He’s pretty much 100% correct on that one. Thrown together from a few simple ingredients, you’ll be surprised at just how flavorful it is. Sliced instead of diced garlic, fresh minced parsley, lemon juice squeezed directly over the pasta, and a decent amount of just grated parmesan make this dish a must try. I also added a diced roma tomato, for a splash of color. Since it’s made in 30 minutes or less, you have no excuse but to try it. In any case, you will devour it in less than 5 minutes. Now, enough talking. Here is Roy Choi’s Simple Garlic Olive Oil Pasta in all it’s glory!
- 1 pound dried spaghetti
- 1 cup extra virgin olive oil
- 12 large garlic cloves, cut into thin slivers
- 1 tablespoon crushed red pepper flakes
- Sea salt
- Ground black pepper
- 1 cup fresh parsley, minced
- 1/2 cup Parmesan cheese, freshly grated
- 2 lemons
- Bring a large pot of salted water to boil and add the spaghetti, cooking until al dente, 8-10 minutes. Drain.
- Heat olive oil in a large pan over medium heat. Add garlic and stir frequently until the garlic is golden brown. Add red pepper flakes, salt and pepper.
- Add the drained spaghetti directly to the pan. Toss until spaghetti is thoroughly coated with the garlic oil.
- Remove pan from heat, add the parsley and Parmesan and toss well. Check for flavor and adjust the salt if necessary. Squeeze lemons on to taste. Garnish with more Parmesan.