Ciao tutti!
Just wanted to share one of my all time favorite Italian classics with my take – Spaghetti Aglio e Olio.
Simplest and packed with flavor. Hope you enjoy the pics and the recipe!
Ingredients (Serves 2):
• 200g spaghetti
• 4 cloves garlic, thinly sliced
• 1/4 cup extra virgin olive oil (I use single
source and probably more than mentioned here
• 1 tsp red pepper flakes (adjust to taste)
• Salt, to taste
• Fresh parsley, chopped
• grated Parmigiano-Reggiano (for those who don't mind bending tradition!)
Instructions:
- Bring a large pot of salted water to boil. Cook spaghetti until al dente. Reserve 1/2 cup pasta water before draining.
- While pasta cooks, heat olive oil in a pan over medium heat. Add garlic slices and sauté until golden (not brown, dont let it burn).
- Add red pepper flakes and a splash of pasta water to the pan. Let it sizzle for 30 seconds.
- Add drained spaghetti to the pan. Toss well, adding reserved pasta water as needed to coat the pasta.
- Finish with chopped parsley and serve immediately. I also sprinkle ground black pepper.
Cheese optional ,not traditional, but I love a good parmigiano reggiano, I give in!
Let me know what you think or if you make your own version differently. Buon appetito! 🍝❤️
by zeppnzee13
2 Comments
I’d say you could do with more oil, judging by the plate.
What’s the 30 second sizzle for in 3.? Do you mean you add the chillies 30s before you toss in the pasta? If so, I’d prefer to put them in much earlier, on a low flame, to ensure the flavour absorbs into the oil.
Looks nice but a bit dry. It’s never late for a dash or 2 of olive oil.
For me aglio e olio e peperoncino should have a nice puddle of good olive oil with lots of aglio were the pasta rests..