The BEST Spaghetti Aglio Olio— Ultimate Mediterranean Recipe

Narrated in English—The FASTEST and EASIEST pasta recipe in the world! Spaghetti AGLIO OLIO, made the way it’s done on the Italian island of Sardegna (with fresh, uncooked garlic and oil) and a secret Mediterranean ingredient.

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In this PIATTO™ video recipe, we present:

ENGLISH?
► WRITTEN RECIPE? On our website: https://www.piattorecipes.com/spaghetti-aglio-olio-recipe-with-fresh-garlic-and-bottarga/

In this PIATTO™ video recipe, we present:

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How to Make Spaghetti Aglio Olio Like an Italian — with Bottarga
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Move over Gennaro and Jamie Oliver! Italy’s Flavia Diamante is here to show us how to make Spaghetti Aglio Olio like an Italian!

Probably the most popular dish in Italian cuisine. Fast and tasty, ideal for a quick lunch break or for a midnight snack! Watch us use a mortar and pestle (“Made in Italy” with Italian marble) to prepare this pasta sauce in a way that preserves its freshness and intensity—and all of the nutrition of these fresh Mediterranean ingredients. Product link below!

Then, to elevate this dish further, we add a special traditional ingredient from the Italian island of Sardegna: bottarga (bottarga di muggine)!

Can’t find bottarga? You can add one of your favorite Aglio Olio ingredients: such as chili pepper, breadcrumbs or anchovies. This sauce preparation is delicious—tasty and intense— no matter what you pair it with.

► “Made in Italy” Mortar in White Carrara Marble with Pestle: https://amzn.to/47lIvQB (affiliate link)

#aglioolio #spaghetti #pasta #piatto #food #recipe

INGREDIENTS (SERVES 4)
4 cloves fresh garlic mashed to a paste with a mortar and pestle
½ cup olive oil
1 handful flat leaf Italian parsley minced
fine salt to taste
12 oz spaghetti
3 ½ oz bottarga grated; Bottarga di Muggine of Sardegna is traditional (optional)

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TABLE OF CONTENTS
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0:00 intro
0:34 ingredients
1:08 preparing aglio and olio, fresh with a mortar and pestle

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PRODUCTS USED IN THE VIDEO
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Amazon Affiliate Links:
► “Made in Italy” Mortar in White Carrara Marble with Pestle: https://amzn.to/47lIvQB (affiliate link)

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CREDITS
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DISCLAIMERS
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[Music] You have never tasted “Spaghetti Aglio Olio” like this! Today on ‘PIATTO’ we’ll show you how   to make this beloved Italian recipe, elevating  the freshness and aroma of pressed— not sautéed — garlic. And for those who dare, we’ll tell you  the special ingredient that Italians on the  

Island of Sardinia add to transform this dish  into an unforgettable feast for the senses. e Via [italian]! We start with the essentials: fresh  garlic— the soul of this dish— and of   course extra virgin olive oil, parsley and of  course the spaghetti. And for the daring, an  

Ingredient that will make this dish sing: Bottarga!  Don’t worry, we’ll explain exactly what   that is in a minute. To preserve the taste and  nutrition of these super fresh ingredients, we   will use our ‘Made in Italy’ mortar and pestle to  make this uncooked “aglio olio” sauce. It’s a bit  

Like making a “pesto genovese”— without the basil  and other ingredients. This dish is super quick,   done in the time it takes to cook the pasta.  So we start by putting that pasta on to boil.   Here we are using quality spaghetti— cut with  a bronze dye or “trafilato al bronzo” as they say in

[Music] Italian [Music]  And yes, we are salting this water. Pasta is on, so let’s prepare the sauce. Garlic: one clove a person. After peeling the   garlic, it’s important to remove the germ  of the garlic for this dish. The germ is  

Often considered a bit bitter especially in  older cloves. That’s why we remove it for this   recipe and also because the germ tends  to be more fibrous and so is harder to   crush into a garlic [Music] paste. The  center part, often a bit green, is the  

Germ. See? The germ can be popped out like  this, after cutting the clove in [Music] half. With this simple gesture, we ensure that   our garlic is perfectly prepared to  offer a delicate flavor and a soft Texture. We want to coarsely chop  the garlic cloves before putting   them in the [Music] mortar. The garlic  ready, we can quickly prep the other ingredients. And while we chop a handful of this  parsley, let’s delve into the history of “Spaghetti  

Aglio e Olio”! Garlic, although known in antiquity, began  to be widely used in Italian cuisine between the   14th and 17th centuries— a period in which many  ingredients began to define modern Italian   cuisine. Pasta, on the other hand, has ancient  origins with references to it already in ancient

Rome. However it is during the Middle Ages— partly  thanks to trade and cultural exchanges with Arab   countries —that pasta begins to take the  form that we know today, especially in Sicily. Now let’s move on to the “bottarga”! Ah… “bottarga”— an ancient source of flavor and  nutrition first documented in the Nile Delta  

Around the 10th Century BC. It is renowned  worldwide for its delicate umami flavor.   Slightly brackish, it is often added to pasta  and seafood dishes and is sometimes even used   in thin slices and appetizers. Before grating,  it we need to remove the outer skin of the “bottarga”  

Just as we are doing here. But…what exactly is  it> “Bottarga” is a product made with fish ovaries   whose eggs are dried seasoned and compressed  into a grateable delicacy. Different types of   fish mean different types of “bottarga.” This one is  produced on the Italian island of Sardinia (Sardegna) with  

The eggs of the gray mullet. Highly appreciated  for its delicate flavor, it’s called “Bottarga di Muggine” and the   Sardinians use a traditional process to produce  it. pressing the salted egg sacks between wooden   boards to dry for 2 to 4 weeks. It’s no surprise  that the “bottarga” is an ingredient in many traditional  

Sardinian dishes including this recipe. However,  even if you don’t like “bottarga” or can’t find it,   the process of preparing the garlic and oil sauce  that we’re showing here can be used to make “Aglio Olio” Spaghetti with other flavor variations—  more common ones— such as chili, anchovies or  

Breadcrumbs. Which leads us to the garlic and  olive oil (“aglio e olio”in Italian). This is the   freshest and most nutritious way to prepare  and enjoy garlic and extra virgin olive oil—  uncooked! Unlike preparations that infuse  the oil by sautéing garlic, here we will  

Crush fresh garlic cloves into a paste using  a mortar. Here we are using our favorite “made   in Italy” mortar and pestle— made in Carrara with  white Italian marble— the same marble used by   Michelangelo! If you want to know more about this  quality marble mortar and pestle, check the video

Description. We start as always by adding a pinch  of coarse salt to the garlic. This provides a bit   more abrasion to help us grind the garlic into a  paste. With wooden pestle like this one, it’s fine  

To give gentle taps to the garlic to start the  crushing process. If we were using a heavy marble   pestle, we wouldn’t want to risk chipping the mortar.  But we actually prefer wooden pestles like this   Beachwood one for various reasons. And now we’re  using a traditional circular grinding motion  

To turn the garlic into a paste. It’s a really  quick process— from 1 to 3 minutes depending on   your skill. We’re showing it here in real time. Once the garlic is almost completely crushed,   we start pouring in extra virgin olive oil in a  stream, stirring vigorously to blend and [Music]

Infuse, [Music] [Music] For those using “bottarga,” add half now and also a bit of parsley. [Music] And look at that beautiful   sauce that we’ve created! And  what a smell intense— but not pungent. We have finished just in time as our pasta  

Is ready cooked perfectly to “al dente.”  In goes the [Music] spaghetti… a quick  mix in the fresh uncooked sauce. Look at  the natural union created between the [Music] ingredients. And this heads to  the plate! [Music] [Music] A drizzle of oil.. a final  sprinkle of parsley …and the “bottarga”

And this mouthwatering dish is served… And  singing with those fresh Mediterranean flavors So next time you feel like spaghetti “Aglio Olio” try making it in this way— raw, in the   Sardinian style. And if you can find it, with “bottarga.” And don’t forget to subscribe  

To the “PIATTO RECIPES” Channel, click the bell  for notifications… and click the thumbs up to   like our video. And of course let us know in the  comments how you make your “Spaghetti Aglio e Olio.” Buon appetito!