Aglio e olio is a traditional Italian dish that’s made with common household ingredients. (It literally translates to “garlic and oil.”) Although it’s typically made with spaghetti, Cox put her own twist on the dish with gluten-free noodles. You can substitute to your liking, but the actress recommends using a coarse pasta (“like ‘Trafilatta en Bronze’ or something in Bronze”), noting “the oil will stick to it better.”
Lots of garlic (five to eight cloves)
Spaghetti (or another coarse pasta, like trafilata al bronzo)
Bouillon cube (chicken)
Extra virgin olive oil
Red chili flakes (optional)
Step 1: Using a knife, cut the garlic cloves into small chunks. Then, wash and chop a “generous portion” of Italian parsley. (Pro tip: Preparing the parsley ahead of time will allow it to dry before adding to the pasta.)
Step 2: Fill a medium saucepan with water (and salt!) and bring it to a boil. Add the pasta.
Step 3: While the pasta cooks, coat the bottom of a large sauce pan in oil over medium heat. Add salt and pepper (to taste), followed by the garlic. Once golden, add a chicken bouillon cube.
Step 4: When the pasta is almost done, scoop three cups of pasta water and add it to the oil mixture. Drain the rest of the water. Stir the pasta into the “sauce” and add Italian parsley.
Step 5: Top the pasta with red pepper flakes (optional) and serve.
Come to mama.
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