Spaghetti aglio e olio, is part of the recipes that should be present in everyone’s SOS cookbook for those days when you do not know what to cook and when your fridge is empty. My recipe is the version that can be done with very simple ingredients that one can easily find in a cupboard or in the freezer. This dish is a very traditional Italian dish from Naples.
This very simple dish consists in sauteeing pressed garlic in olive oil, adding up dried red chili flakes, mixing it with spaghetti. To season it, one can add chopped parsley (or even dried parsley) and grated parmesan. As an interesting anecdote, this recipe is also a great one for vegans, as according to some traditional recipes, cheese (may it be parmesan or pecorino) should not be added to the recipe.
So what should you keep in mind when making this spaghetti aglio e olio recipe? Make sure you (and whomever you are sharing this dish with) love garlic. Then try to get good garlic. Supermarket garlic is not often the best one for this recipe so if you can find an organic one you won’t regret it (and as this is a zero waste kitchen, if you can get garlic without any little net around it, even better!).
Then, do not burn the garlic. When you are sauteeing the garlic you should make sure it stays golden but not brown. And apart from this, it is so simple to do that I couldn’t possibly give you another hint. So enjoy the easy cooking and bon appétit! Oh and if you want to accompany it with a nice salad and you want to stay in the Italian theme, then go for this very Italian and fresh Arugula salad with cherry tomatoes and fresh mozzarella.