Spaghetti Aglio e olio. Aglio e Olio, pronounced ah-li-oh eh oh-li-oh, translates to "garlic and olive oil.". Spaghetti aglio e olio is a traditional Italian dish that originated somewhere in the South of Italy likely in the area of Naples. It is packed with so much flavor, and it is amazingly garlicky without being too overpowering.
As with all of the best Italian recipes, this one is greater than the sum of its parts. Take a couple of basic ingredients from the pantry — dry spaghetti, extra-virgin olive oil, fresh garlic, red pepper flakes — and together they become one of the simplest yet most satisfying. How to make spaghetti aglio e olio. You can have Spaghetti Aglio e olio using 8 ingredients and 5 steps. Here is how you make that.
Ingredients of Spaghetti Aglio e olio
- It’s of Pasta.
- You need 6 cloves of garlic cut into thin slivers.
- It’s of extra virgin olive oil.
- It’s of chilli flakes.
- Prepare of oregano.
- It’s of minced parsely.
- It’s of parmesan cheese.
- You need of salt.
Cook the pasta: Start by bringing a large pot of salted water to a boil. Add spaghetti and cook until the spaghetti is al dente. Make the sauce: While the pasta is cooking, add olive oil to a medium-hot pan/skillet and add thinly sliced garlic and chilli / red pepper flakes. Allow the garlic to cook, until it.
Spaghetti Aglio e olio instructions
- Boil a pot of water to cook the pasta and add 2 tbsp of salt. Set aside 1 cup of pasta cooking water before you completely drain the pasta..
- Heat olive oil over medium heat and add the garlic. Continue stirring it for 2 minutes until it is golden brown. Dont over cook it..
- Add the chilli flakes and oregano for 30 seconds and gradually add the reserved pasta water then add 2 tsp. Of salt and simmer for another 5 minutes until the liquid is reduced..
- Add the cooked pasta. Off the heat and add the minced parsely and parmesan cheese..
- Serve with extra parmesan cheese on the plate..
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. Bring a pot of water to a boil, salt it, add the spaghetti and cook until just shy of al dente. Drain, reserving a ladleful of the pasta cooking water. Spaghetti Aglio e Olio with Lots of Kale. Alex Lau You will think this pasta recipe calls for an absurd.