Aglio e olio is a traditional italian pasta dish from Naples that simply means garlic and oil. With asparagus readily available due to the Spring season I knew I wanted to incorporate it in this dish. However, the real surprise was the fried onion topping and how well it worked finishing off this dish. Enjoy friends!
1 (8oz) box of Spaghetti
1/3 Cup olive oil
1 Cup fried onions
3 large garlic cloves, minced
1/4 Teaspoon red pepper flakes
1 Cup Parmesan, shredded
1 Bunch of asparagus, cut into 1 inch pieces
- Bring a large pot of water to a boil. Drop in cut asparagus and cook for 3 minutes. Remove asparagus from water with slotted spoon and set aside.
- While the water is still boiling add a generous amount of salt to season the pasta. Drop in the spaghetti and follow the boxed directions to cook al dente.
- In a separate saucepan add the oil, garlic and chili flakes. Saute for 3-5 minutes on medium low heat until the garlic just turns golden but not brown.
- Add 1/2 Cup pasta water to the saucepan with oil and stir. Turn down heat to low and add the spaghetti and asparagus. Toss.
- Remove from heat and add the Parmesan. Toss again.
- Serve the pasta on a shallow bowl or plate and top with 1 Cup fried onions. *optional: sprinkle additional red pepper flakes and/or shredded Parmesan.
- Serve immediately.