Aglio e Olio ("Ollie Oil")
The perfect meatless meal for busy Friday nights during Lent. With only a few basic ingredients, you can have a flavorful meal on the table in 30 minutes or less.
Ingredients
- 4 tbsp Extra Virgin Olive Oil
- 6 - 8 cloves Garlic Fresh or dehydrated (use less if dehydrated)
- Crushed Red Pepper Flakes (to taste)
- 1 lb Vermicelli Pasta (or long pasta of your choice)
- Ricotta Cheese
(optional) - Parmesan Cheese (to taste)
- Salt and Pepper (to taste)
Instructions
- Cook the pasta according to the package instructions. Heavily salt the water for more flavorful pasta.
- In a large skillet, heat the olive oil and sauté your garlic and red pepper flakes until fragrant.
- Once the pasta is cooked and drained, carefully add the pasta to the skillet with the other ingredients.
- Sauté until the pasta is evenly coated with the oil.
- Add a dollop of room-temperature ricotta on top of the pasta and sprinkle with parmesan cheese, salt, pepper, and extra red pepper flakes, if desired. Serve immediately.
Notes
Stir the ricotta into the pasta for extra-creamy deliciousness! Or skip the cheese altogether for a vegan-friendly option.