Aglio e olio. Cook for a minute, add the peperoncino and cook another minute, shaking the pan now and then, until the garlic slices are an even light gold. Aglio e Olio literally means olive oil and garlic in Italian. It is a traditional pasta recipe from Naples.
Meanwhile, heat the olive oil in a large saute pan over. Pasta Aglio e Olio, or oil and garlic, is quick easy and delicious. Aglio e Olio Mondays used to be a thing in our house, but we drifted away from that, replacing it with takeout way too often. You can make Aglio e olio using 7 ingredients and 3 steps. Here is how you make it.
Ingredients of Aglio e olio
- It’s 16 oz of dry noodles (usually spaghetti but I used linguine).
- You need 1/4 cup of extra virgin olive oil.
- Prepare 6 cloves of garlic, thickly sliced.
- Prepare 1/2 tsp of red pepper flakes.
- Prepare 2 of anchovy fillets or 1 tsp anchovy paste.
- You need 1 cup of grated parmesan.
- You need Handful of fresh parsley, chopped.
Well, it's time to get back to basics. Sometimes I run the two busy working parents excuse but it really doesn't fly with something this quick and easy. Aglio e Olio means oil and. Aglio e Olio, pronounced ah-li-oh eh oh-li-oh, translates to "garlic and olive oil.".
Aglio e olio step by step
- Boil the noodles about a minute short of their package directions. While you wait, move on to the sauce..
- Add the olive oil to a large pan on medium heat. Add the garlic and fry gently for 1 minute. Add the pepper flakes and stir in the anchovy (if using fillets, break them up into the oil). Cook until the garlic is soft and caramel coloured. Stop them from browning further by adding a few splashes of the pasta cooking water. Let the sauce simmer..
- When the noodles are almost cooked, drag them into the pan of sauce, reserving a cup of the cooking water. Add most of the parmesan and parsley to the noodles and toss. Add salt to taste. If needed, add the cooking liquid a splash at a time to loosen the pasta. Serve with a sprinkle of the remaining cheese and parsley..
Spaghetti aglio e olio is a traditional Italian dish that originated somewhere in the South of Italy likely in the area of Naples. You don't even need cheese—in fact, some would argue cheese isn't a welcome addition. If you have spaghetti, garlic, salt, and oil, you can make this pasta right now. Authentic aglio olio recipe is an ancient recipe that originated from the south of Italy, probably the Campania region. The simplicity of this recipe is undeniably unique, all you need is spaghetti, garlic, chilli and olive oil!