Aglio e Olio with Peas and Prosciutto

Name: Aglio e Olio with Peas and Prosciutto
Prep time: 25 min
Total time: 25 min
Yield: 6
Ingredients: Salt (Kosher); 1/2 cup olive oil (plus more for serving (optional)); 4 ounces prosciutto (thinly sliced (cut into 1/4-inch slices)); 6 cloves garlic (smashed and peeled); 1 1/2 cups peas (frozen (thawed)); 3/4 teaspoon crushed red pepper flakes; 1 pound fusilli lunghi or cavatappi pasta; 2 cups Parmigiano-Reggiano (freshly grated (plus more for serving))

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Aglio e Olio with Peas and Prosciutto

When it comes to comforting pasta dishes, few can rival the simplicity and deliciousness of Aglio e Olio. This classic Italian dish, which translates to “garlic and oil,” is a testament to the power of a few basic ingredients coming together to create something truly amazing. And when you add peas and prosciutto to the mix, you take it to a whole new level of flavor.

The Magic of Aglio e Olio

Picture this: a plate of perfectly al dente spaghetti, coated in a luscious sauce made with just garlic, olive oil, and a sprinkle of red pepper flakes. The garlic infuses the oil, creating a fragrant base that adds depth and richness to every bite. The red pepper flakes provide a subtle heat, balancing out the flavors and giving the dish a kick. It’s simple, yet incredibly satisfying.

Now, imagine adding sweet peas and salty prosciutto to the mix. The peas bring a burst of freshness and vibrant color, while the prosciutto adds a luxurious touch and a hint of umami. Together, they create a harmonious symphony of flavors that will have you going back for seconds, or maybe even thirds.

Cooking Tips for the Perfect Aglio e Olio

While Aglio e Olio is a relatively simple dish, there are a few tips and tricks that can take it from good to great. First and foremost, make sure to cook your pasta just until it’s al dente. This means it should still have a slight bite to it, as it will continue to cook in the sauce later on.

When it comes to the garlic, be sure to slice it thinly rather than mincing it. This allows the garlic to infuse the oil more evenly and creates a milder, more delicate flavor. And don’t be afraid to adjust the amount of red pepper flakes to suit your taste. If you like it spicy, go ahead and add a little extra kick.

FAQs

Q: Can I use any type of pasta for Aglio e Olio?

A: While spaghetti is the traditional choice, you can certainly use other types of pasta, such as linguine or fettuccine. Just make sure to cook it al dente to achieve the perfect texture.

Q: Can I make Aglio e Olio without garlic?

A: Garlic is a key ingredient in Aglio e Olio, but if you’re not a fan, you can try substituting it with shallots or onions for a milder flavor.

Q: Can I use frozen peas instead of fresh?

A: Absolutely! Frozen peas work just as well in this dish. Just make sure to thaw them before adding them to the sauce.

Q: Can I omit the prosciutto for a vegetarian version?

A: Of course! Aglio e Olio is delicious even without the prosciutto. You can add some grated Parmesan cheese for an extra burst of flavor, or simply enjoy it as is.

Q: Can I make Aglio e Olio in advance?

A: Aglio e Olio is best enjoyed fresh, but you can certainly prepare the sauce in advance and store it in the refrigerator. Just reheat it gently on the stovetop before tossing it with the cooked pasta.

Q: Is Aglio e Olio a vegan dish?

A: Aglio e Olio is naturally vegan, as it only contains garlic, olive oil, pasta, and seasonings. However, if you choose to add prosciutto or cheese, it would no longer be vegan.

Q: Can I add other vegetables to Aglio e Olio?

A: Absolutely! Aglio e Olio is a versatile dish, and you can customize it to your liking. Try adding saut√©ed mushrooms, roasted cherry tomatoes, or even some wilted spinach for an extra nutritional boost.

Q: Can I make Aglio e Olio without olive oil?

A: Olive oil is a key component of Aglio e Olio, as it adds flavor and richness to the dish. However, if you’re out of olive oil, you can try using another type of oil, such as vegetable or canola oil, although the flavor profile may be slightly different.

In Conclusion

Aglio e Olio with peas and prosciutto is a delightful twist on a classic Italian dish. The combination of garlic-infused olive oil, al dente pasta, sweet peas, and savory prosciutto creates a symphony of flavors that will have you coming back for more. So why not give it a try? Whip up a batch of Aglio e Olio and let your taste buds be transported to the heart of Italy.

Aglio e Olio with Peas and Prosciutto

Prep25 min

Total25 min

Servings6

Salt (Kosher)
1/2 cup olive oil (plus more for serving (, optional))
4 ounces prosciutto (thinly sliced (, cut into 1/4-inch slices))
6 cloves garlic (smashed and peeled)
1 1/2 cups peas (frozen (, thawed))
3/4 teaspoon crushed red pepper flakes
1 pound fusilli lunghi or cavatappi pasta
2 cups Parmigiano-Reggiano (freshly grated (, plus more for serving))

In a large pot, bring salted water to a boil.
Heat a large skillet over medium-high heat. Add oil and heat it up.
Add the chopped prosciutto to the skillet and cook it, stirring constantly, until it becomes crispy and deep golden brown. This should take around 4 minutes. Use a slotted spoon to remove the prosciutto from the skillet and place it on a plate lined with paper towels.
Reduce the heat to low. Add garlic to the oil in the skillet and cook it, stirring often, until it turns lightly golden. This should take about 3 minutes.
Add peas, pepper flakes, and 1/8 teaspoon of salt to the skillet. Turn off the heat.
Add pasta to the boiling salted water and cook it for 2 minutes less than the recommended cooking time on the package. This should be around 9 minutes.
Return the skillet with the garlic oil to medium heat. Using tongs, remove the pasta from the water and add it directly to the skillet with the oil.
Sprinkle the pasta with 1 cup of Parmigiano-Reggiano cheese.
Add 1/2 cup of pasta water to the skillet and toss well to coat the pasta and create a creamy sauce.
Add the remaining 1 cup of Parmigiano-Reggiano cheese and up to 1/2 cup more pasta water to