This recipe appears in:Sauced: Aglio e Olio
About the author: Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.
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- 1/3 cup extra virgin olive oil
- 6 medium cloves garlic, thinly sliced
- 1/2 teaspoon red pepper flakes
- Kosher salt, to taste
Place oil and garlic in a medium saucepan over medium heat. When bubbles start to form around garlic, reduce heat to medium-low and cook until garlic starts to lightly brown.
Stir in red pepper flakes, remove from heat, and let cool for 5 minutes. Season with salt to taste and use immediately on freshly cooked pasta.