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I know what you’re thinking: What does “I Oy” mean? That’s how my Italian family pronounces Aglio e Olio—an iconic Italian pasta sauce made with quality olive oil, toasted garlic, fresh herbs, and a touch of lemon. This delightful garlic-infused pasta, affectionately dubbed “I Oy” in our home, has been a family staple, especially when paired with broccoli and chicken.
Growing up, my mom didn’t add much salt to the pasta water, so she’d finish the dish with a sprinkle of Parmesan for that extra kick. Now, we’re a bit more generous with the salt in the cooking water—no more pinches, just hearty shakes!
If you haven’t tried making “I Oy,” it’s worth it for a simple, flavorful, and affordable dish. Plus, it’s a great introduction to the fundamentals of cooking and seasoning pasta, as chef Samin Nosrat emphasizes: Salt, Fat, Acid, Heat. You’ve got salt in the pasta water, fat from olive oil, acidity from lemon, and heat from garlic and red pepper flakes. The magic happens when starchy pasta water is added to the pan, creating a silky, garlicky sauce that binds everything together—al dente perfection!
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