About the recipe

The origin of pasta aglio e olio (olive oil & garlic) is from southern Italy and specifically Naples. The dish is simple and we here at Etto have put a special twist on it by adding an extra layer of salty goodness with fried capers. 

Preparation

1. In a large skillet or wok, heat olive oil over medium heat. Add capers and fry until crispy. Remove from oil with slotted spoon and set aside, leaving olive oil in pan.
2. In a large pot, bring 4 qt of water with 1-2 tbl salt to a boil and cook pasta according to package instructions until al dente. Drain pasta, reserving about a cup of pasta water.
3. Meanwhile, return skillet to medium heat with reserved olive oil. Add garlic paste, chili flakes, and cook until fragrant, taking care not to burn the garlic, about 60 seconds. Add cooked pasta to pan, and mix thoroughly to coat pasta with the seasoned oil. Add about ⅓ cup of the reserved pasta water and allow to simmer until a creamy sauce begins to form. Off heat, add parmesan, parsley, and stir to combine, adding more pasta water as needed to maintain a creamy sauce. Season with salt to taste if needed.
4. Divide into bowls and finish with more cheese, parsley, and the fried capers