Aglio e Olio

Aglio e Olio translates to 'garlic and oil' which are two of the most important ingredients in Italian cooking. In this dish garlic and oil are the star of the show! Aglio e Olio is a very popular dish in Italy and you can often find different variations of it throughout the country.

With a simple dish like this the ingredients are everything; the fresher and higher quality, the better. For pasta I like to make my own, can't get any fresher than that! For the cheese use Parmigiano Reggiano cheese imported from Italy, it is by far the best Parmesan cheese. I like to get garlic my from local farmers markets when I can, as the fresh garlic is so much stronger and more flavorful. For the olive oil I use various type of extra virgin olive oils from Saratoga Olive Oil Company, I typically use whatever EVOO I have at the time. The oils from Saratoga Olive Oil Co are so robust and full of flavor. You can really taste the difference of the freshly made oil compared to regular grocery store oil. Shop Saratoga Olive Oil Company here!

You could have this pasta plain without any scallops and it would be delicious, but I like to add scallops or shrimp for a little bit of protein. I also like to get these fresh from the farmers market when I can but Adams Fairacre Farms in the Hudson Valley has great wild caught seafood all year round!

Lets get into this pasta!