spaghetti aglio e olioSpaghetti 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. 

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Print Recipe
Spaghetti Aglio e Olio Yum
Course Main Dish
Cuisine Italian, Vegetarian
Prep Time 5 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Italian, Vegetarian
Prep Time 5 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Instructions
  1. Bring water to boil in a large pan. Add salt and cook according to the time needed by your pasta. Reserve 1 cup of the pasta cooking water before you drain the pasta.
  2. In the meanwhile, heat the olive oil on low heat, in a large pan to be sure you will be able to pour the pasta later in it. Add the garlic to the oil and let it cook for 2 minutes stirring. Watch out not to burn it, the garlic should just be golden. Add the red pepper flakes, salt and pepper and cook it for 1 more minute.
  3. Take out from heat and very, very carefully add the reserved pasta-cooking water to the oil with the garlic and the chili flakes. Watch out when you put water on hot oil it explodes and burns. Let it simmer for 5 minutes.
  4. Add the drained pasta to the sauce and stir. Turn the heat off and add the parsley as well as the Parmesan. Mix well. Season again if needed and bon appétit!
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