Spaghetti Aglio e Olio

'Spaghetti Aglio e Olio’🍝 - Quick and easy traditional Italian pasta made with olive oil and garlic.

‘Spaghetti Aglio e Olio’ is a traditional pasta dish of the southern and central Italy. ‘Spaghetti Aglio e Olio’ basically means Spaghetti with olive oil and garlic. The simplest and the most basic of all pasta, ‘Spaghetti Aglio e Olio’ is made from only six basic ingredients that most of us have in our cupboard.

Spaghetti Aglio e Olio is one of my favorites, not only it is quick and easy to make, but it also reminds me of Italy. I tasted it for the first time in Rome only and I loved it! It has become our lazy night dinner when I don’t really want to do a lot of chopping or too much cooking and would rather spend that time slouching on the couch and watching Netflix.😎

Try this recipe when you are stuck for ‘what to cook’ ideas or short on time. This simple pasta dish is very popular all over the world and is always a good choice when you don’t have much time to cook. Yess…It’s possible to have dinner on the table in less than 20 minutes with this quick and easy recipe. You just have to toss boiled spaghetti with olive oil, toasted garlic and crushed red pepper flakes and finish with sprinkling minced parsley and parmesan cheese. Although according to some traditional recipes, cheese should not be added but I like it this way only…WHY and HOW on this earth I would say ‘NO’ to ‘CHEESE’😜😆

Maybe you have heard the quote said by Leonardo da Vinci- ‘Simplicity is the ultimate sophistication’. This dish actually acts in the same way. It looks like very simple but it’s tricky too. The key is toast the garlic slices in olive oil slowly to the perfect golden-brown. Because if it's too light, you don't get the full flavor and if it's too dark then it gets bitter. So basically taste of this dish totally depends on how you toast the garlic slices.

The ingredients that go into an Aglio e Olio sauce are olive oil, garlic, pepperoncini or red chilli flakes, parsley and some pasta water that turns everything into a smooth sauce. Preparation for this pasta is also as easy as cooking it. It only consists of chopping parsley, garlic cloves and that is it. Making it couldn't be easier, though it requires some attention. You can make the sauce while your pasta is cooking. It’s surprisingly very delicious and flavorful. The roasted garlic slices give the ultimate crunch to the dish.😋😋

Oh yes! And make sure you use very good quality extra virgin olive oil like always, but especially in this dish it is highly recommended. And also use real garlic cloves, not from-a-jar or tin ones. Serve with an amazing salad, some crostini or garlic bread and of course Good Wine…and your guests may never leave you❤❤

Try and enjoy this easy and delicious recipe. Stepwise pictures will be posted soon.

Buon Appetito!

Serve: 2

Course- Main Course

Cuisine: Naples, Southern Italy

Time: 20 minutes

Ingredients:

2 tablespoons good quality extra virgin olive oil

400gm whole wheat spaghetti

6 large cloves garlic, cut into thin slices

1/2 teaspoon crushed red pepper flakes or 1 fresh red chilli deseeded and finely chopped

2 tablespoons freshly chopped parsley leaves

1 teaspoon black pepper powder

3-4 tablespoons freshly grated Parmesan cheese, plus extra for garnishing (optional)

Salt to taste

Method:

-Peel garlic cloves and cut them into thin slices.

-Cook spaghetti in a large saucepan of boiling salted water according to the packet instructions, around 8 minutes. Reserve 3-4 tablespoon of cooking water for later use. Drain spaghetti and keep aside. (Do not rinse spaghetti).

-Meanwhile, place a large skillet on low heat, add 2 tablespoons oil and immediately add garlic slices and let the olive oil absorb all the flavor of garlic.

-Heat must be low all the time. Wait until the oil begins to bubble lightly. Let the garlic simmer at this level for three to five minutes. Let the slices become very lightly golden in colour, do not burn them.

-Now transfer boiled spaghetti to the skillet with garlic infused oil and add a few tablespoons of reserved pasta cooking water, and cook it all together over high heat, stirring & tossing rapidly and constantly, to emulsify the oil with the starchy pasta water.

-It’s ready when the creamy, emulsified sauce forms and coats on the noodles.

-Switch off the flame and add minced parsley, black pepper powder and mix well to combine.

-Serve immediately with crusty garlic bread or crostini and wine! Garnish it with remaining parmesan cheese and parsley leaves, if desired.

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