` Pasta Aglio e Olio with Grilled Tomatoes - Olive Oil Times
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Pasta Aglio e Olio with Grilled Tomatoes

Aglio, meaning garlic, and olio, meaning oil, is the epitome of simple pasta sauces.
Pasta Aglio e Olio with Grilled Tomatoes
Pasta Aglio e Olio with Grilled Tomatoes
By Patterson Watkins
Aug. 25, 2020 07:17 UTC

This deli­cious and super sat­is­fy­ing dish is an Italian clas­sic. We added in a lit­tle ​‘ode to Summer’ with some grilled cherry toma­toes, ripe, fresh and just a hint of smoky. Rounding out the dish is a lit­tle smat­ter­ing of fresh pars­ley and grated parme­san.

Pasta Aglio e Olio with Grilled Tomatoes

Pasta Aglio e Olio with Grilled Tomatoes

4from4votes
Course: Lunch, DinnerCuisine: Italian
Servings

4

serv­ings
Prep time

5

min­utes
Cooking time

20

min­utes

Aglio, mean­ing gar­lic, and olio, mean­ing oil, is the epit­ome of sim­ple pasta sauces.

Ingredients

  • 1pack­agepack­age of spaghetti

  • coarse salt

  • 1/2cupmedium-inten­sity extra vir­gin olive oil

  • 1pintheir­loom cherry toma­toes

  • 1tea­spoonsalt

  • 3 – 4table­spoonsfresh pars­ley, chopped

  • 3 – 4table­spoonsparme­san cheese, grated

Directions

  • Fill a large pot halfway full with water and gen­er­ously sea­son with salt. Bring to a boil over high heat, add pasta and cook fol­low­ing the direc­tions on the pack­age. Once the pasta is al dente, remove 1/4 cup of the pasta water, set aside. Drain and rinse the pasta in cool water and set aside.
  • Heat EVOO in a large skil­let over medium heat. Once the oil is hot, add gar­lic and crushed red pep­per flakes. Cook the gar­lic until it begins to turn a very light golden color, about 2 min­utes. Using a slot­ted spoon remove the gar­lic and set aside. Reduce heat to medium-low.
  • Meanwhile, pre­heat an out­door grill or grill pan over medium-high heat. Drizzle a lit­tle of the oil (about 1 table­spoon) over the toma­toes and sea­son with salt. Place on the grill and cook until the tomato skins begin to blis­ter and char slightly, about 2 – 3 min­utes. Remove from the grill.
  • Add spaghetti, gar­lic and the reserved pasta water to the remain­ing oil, bring to a sim­mer and toss to coat. Season to taste with salt.
  • Divide pasta between plates and top with toma­toes, pars­ley and parme­san before serv­ing. 

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