Welcome to STYLE’s new series In the Kitchen with Cassandra Wardrope. In this series, we will be featuring weekly recipes of some of the most delicious meals you have yet to try! If you’re as much as a foodie as we are, don’t forget to check out In the Kitchen for tasty, easy new recipes each week!
Aglio e Olie
This pasta comes together in no time and is an Italian staple. The recipe uses simple ingredients that you will already have in your fridge and pantry. I love making this pasta when I want something quick, easy and satisfying. It’s also great as a midnight snack! The key to this dish is using high quality ingredients. Be sure to use good olive oil and parmesan. The traditional version doesn’t include a shallot but I find that it adds a nice sweetness. This recipe is one of my go to pasta dishes.
Recipe by: Cassandra Wardrope
1 shallot, diced
6 cloves garlic, minced
1 tsp chilli flakes
¼ cup freshly chopped parsley
¼ olive oil
½ pasta water
½ cup parmesan cheese
Salt and pepper to taste
1 box of spaghetti or linguine
- Bring a large pot of salted water to a boil. Once the water has boiled add in your pasta and cook for two minutes less than the directions on the box.
- Heat a large skillet to medium heat and add the olive oil. Add your shallots, garlic, parsley, chilli and Sautee until fragrant. Constantly stir this as your don’t want the garlic to burn, this should take 3-4 minutes.
- Remove ½ cup of pasta water and add this to the pan. Allow the sauce to emulsify for 5 minutes. Remove your pasta and add it directly to the pan with the sauce. Toss the pasta in the pan until every strand is coated and the sauce begins to thicken. This should take 5 minutes. Turn the heat off and sprinkle in the parmesan.
Last modified: February 28, 2023