Isn’t Aglio E Olio a bit of a tongue twister? It is a combination of Italian words that roughly translates to “oil and garlic.” Spaghetti with olive oil and garlic is a traditional yet innovative Italian dish, and if you’ve ever tried it, you know it tastes like heaven. It is not only a popular order in Italian restaurants, but it is also simple to make at home. Who knew pasta could be so easy to make while still being so flavourful and delicious? Even the smell of garlic and chili flakes can make you feel better!
We’re going to show you a super quick, budget-friendly, and simple recipe with only 15 small steps that will result in one of the most fulfilling, satisfying, and comforting dishes you’ve ever had. Whether you use it for a surprise dinner party with friends or after a long and lazy day at work, it will never cease to amaze you. So let’s take a look at the ingredients now.
INGREDIENTS REQUIRED:
All primary ingredients are readily available and have a long shelf life.
· Spaghetti (300g)
· High-Quality Olive Oil, 1/3 cup (80ml)
· Flakes of sea salt
· 6 – freshly peeled and sliced garlic cloves (acts as the star ingredient)
· 1/4 Bunch (10g) Finely Chopped Flat Leaf Parsley (optional, helps in garnishing)
· One teaspoon (1 gram) – Dried Chilli Flakes
· Season as desired
· The parmesan cheese (Optional as traditionally not used but enhances the flavor)
ABOUT THE RECIPE:
· You should thinly slice six freshly peeled garlic cloves to avoid the garlic’s potent flavor overwhelming the other flavors in the dish.
· To avoid large leaves in the dish, finely chop flat-leaf parsley.
· On high heat, fill a medium to large saucepan halfway with water. Bring the water to a boil after seasoning it with one and a half tablespoons of sea salt flakes.
· As the water starts to boil, add spaghetti and let it sit out of the water for about 15-20 seconds until it softens. Then twist it into the water and let it cook for another minute or two.
· You’ll need to stir it every seven minutes or so until it’s done.
· Heat one-third of a cup of 80ml olive oil in a large skillet over high heat.
· A cold infusion is made when garlic slices are added to a pan and stirred until they get hot.
· Continue to mix for a minute. When the garlic turns color, add 120ml of pasta water to the oil and garlic.
· Allow it to bubble for approximately 30 seconds. When oil and water are combined, an emulsion with a creamier and less oily consistency is formed.
· Begin adding the spaghetti to the pan with the oil and garlic.
· Once the water has been soaked, remove from the heat and stir in one teaspoon of dried chili flakes to evenly distribute the chili flakes.
· The dish is complete with a pinch of sea salt flakes, a teaspoon of black pepper, and finely chopped leaf parsley.
· To ensure that everything is evenly distributed, thoroughly mix it.
· Serve it hot, topped with grated parmesan cheese.
· Have a delicious meal!
RECIPE NOTES AND SUGGESTIONS:
This simple recipe requires only a few key ingredients, but the quality can make or break the dish. Spaghetti, garlic, and olive oil are essential components.
· Spaghetti: Premium quality is more expensive than standard quality. Nonetheless, it is more resilient and has a much more robust texture. Make use of thick spaghetti noodles.
· Extra Virgin Olive Oil: A high-quality extra virgin olive oil is required for the flavor. It smells and tastes great, and it’s so clean and fresh.
· Make use of fresh garlic and herbs.
· It will become bitter if the garlic and chili are overcooked. Make sure the garlic doesn’t turn more than a pale gold color.
· Cook until the pasta is al dente!
· Do not forget to add salt to the pasta water — the salty, starchy pasta water works wonders with the flavor.
· Don’t worry if some pasta water remains after adding the spaghetti to the pan with the oil and garlic. It absorbs, leaving the spaghetti with a beautiful glossy and saucy texture.
· After cooking, rinse the spaghetti noodles in cold water to prevent them from sticking together.
· Instead of using parmesan cheese from a can, use grated parmesan cheese.
· You can add extra vegetables like olives, sun-dried tomatoes, or marinated artichokes as desired.
· You can add lemon juice to add zest and flavor.
· When tossing the cheese, add one tablespoon of butter for extra richness.
· If you’re vegan, leave out the parmesan cheese.
You can also use different types of pasta. Linguine, fettuccine, and bucatini are all excellent choices for lengthy kinds of pasta. If you can’t find long pasta, short pasta will suffice.
STORAGE AND REHEATING INSTRUCTIONS:
If you have leftover pasta, store them in an airtight container in the fridge for three to five days. If you want it to last three months, store it in an airtight container in the freezer.
Reheat pasta in a skillet over medium heat with a splash of oil to quickly move the noodles. Once it’s nice and hot, please turn off the heat. Next, reheat pasta in the microwave for up to 2 minutes if you have one. If the spaghetti appears to be a little dry from storage, you can add some water. As it warms, stir it occasionally.
Spaghetti with olive oil and garlic is a delicious and irresistible dish that you must try. The simplicity and creativity of the ingredients make them taste so fresh and tasty. This recipe serves two people comfortably. I hope you enjoy the dish.
