ADVERTISEMENT
Discovering “I Oy”: A Family Favorite Aglio e Olio Recipe
You might be wondering, what exactly is “I Oy”? It’s the affectionate way my Italian family pronounces Aglio e Olio pasta—a classic dish that beautifully captures the essence of Italian cuisine. This famous pasta sauce is a simple yet delightful combination of high-quality olive oil, toasted garlic, fresh herbs, and a splash of lemon. The name “I Oy” adds a fun twist to this delicious garlic pasta that’s sure to impress.
Growing up, my mom had her unique spin on the dish. Since she didn’t salt her pasta water much, she’d sprinkle grated Parmesan over the top to add that extra burst of flavor. I didn’t mind it back then, but now I’m all about liberally salting the water—no more pinching! This dish has become a staple in my mom’s house, especially when paired with broccoli and chicken. Trust me; you’re going to love this one!
The Beauty of Buttered Noodles
Let’s face it: we all have a soft spot for noodles. They’re a universal comfort food, and “I Oy” is essentially a sophisticated version of buttered noodles. If you haven’t tried making Aglio e Olio yet, it’s definitely worth your time. It’s a low-cost recipe with just a handful of ingredients, which is exactly my style.
Cooking with Intention: The Art of Aglio e Olio
Making “I Oy” is not just about following a recipe; it’s an excellent opportunity to learn how to properly cook, sauce, and season your pasta. Samin Nosrat, the author of Salt, Fat, Acid, Heat, emphasizes the importance of these four elements in cooking. Here’s how they come into play in this dish:
- Salt: Infused in the pasta water, it’s crucial for flavor.
- Fat: The olive oil not only adds richness but also helps carry the flavors.
- Acid: The lemon juice adds brightness and balances the richness.
- Heat: The garlic and chili oil are cooked to perfection, providing depth.
We use reserved pasta water to finish cooking the garlic and chili, infusing the pasta with all those wonderful flavors, including the savory Parmesan. Speaking of which, you want your pasta to be al dente. If you prefer softer pasta, that’s fine—just ensure you finish cooking it in that flavorful garlic chili oil water. Remember to taste your pasta while it’s boiling to achieve that perfect al dente texture!
Ingredients
- 1 lb. Fettuccine
- ¼ cup olive oil (extra virgin for the best flavor)
- 6-8 garlic cloves, thinly sliced
- ½ teaspoon crushed red pepper flakes (adjust to taste)
- ¾ cup reserved pasta water
- ½ cup Parmigiano Reggiano, freshly grated
- 1 lemon, juiced
- 1 tablespoon fresh parsley, finely minced
- Freshly cracked black pepper, to taste
Directions
- Cook the Pasta: In a large pot, bring salted water to a rolling boil. Add the fettuccine and cook until al dente. Reserve about ¾ cup of the salty pasta water, then drain the pasta.
- Sauté the Aromatics: Return the empty pot to the stove over medium heat. Add the olive oil, sliced garlic, and crushed red pepper flakes. Sauté until the garlic turns golden and fragrant, being careful not to burn it.
- Combine Ingredients: Add the cooked fettuccine to the pot along with the reserved pasta water and grated Parmigiano Reggiano. Toss everything together until the sauce coats each noodle and becomes creamy.
- Finish the Dish: Remove from heat and stir in the lemon juice, minced parsley, and freshly cracked black pepper to taste. Toss until everything is well combined.
- Serve and Enjoy: Plate your “I Oy” and enjoy this comforting dish with a sprinkle of additional Parmesan if desired. Mangia!
Conclusion
“I Oy” is more than just a pasta dish; it’s a family tradition steeped in love and flavor. With its simple ingredients and quick preparation, it’s the perfect meal for busy weeknights or a comforting weekend dinner. So gather your ingredients, salt your pasta water liberally, and get ready to savor this Italian classic. It’s sure to become a beloved staple in your kitchen, just as it is in mine! Don’t forget to share this recipe with your friends on Facebook and enjoy the deliciousness together!
