Wednesday, January 30, 2013

Aglio e olio: Beginner Series

Aglio e olio, is Spaghetti with garlic, olive oil, & chili peppers in Italian! I read about this simplest Italian pasta recipe in one of the cookbooks that I borrowed from the Library. I have made this pasta several times & I just love it, period.

Preparation Time: 5 mins
Cooking Time: 15 mins
Serves: 1

Spaghetti : a fistful
Water: Around 1 liter.
Olive oil: 3 tbsp
Garlic: 2 pods, chopped
Broken chili: 1/4 tsp, see notes
Salt: As needed

For the garnish:
Pepper powder: a pinch
Salt: a pinch
Parmesan cheese: 1 tsp, completely optional

For boiling the pasta:
Boil the water in a sauce pan.
When water comes to a boil, salt the water generously & mix. Add couple of drops of olive oil. (See notes)
Slide in the spaghetti.

Let it boil on med-high heat uncovered for 8-12 mins until al dente.

For making the sauce:
Mix in the olive oil, garlic & chili in a saute pan.

Keeping the heat very low, let the garlic turn golden brown. It should take around 8 mins.
The flavors of garlic & chili should get infused in the oil.

Drain the cooked pasta & immediately add the drained pasta to the flavored oil.

Mix well.
Scoop it out on a serving plate, garnish it with salt, freshly cracked pepper, and Parmesan cheese.
Serve immediately.

  • I am repeating again, let the olive oil get heated up in a low heat. This is the secret for the beautifully flavored olive oil.
  • I did not have chili, hence used crushed dry chili.
  • To prevent the pasta from sticking to each other, couple of drops of olive oil is added to the boiling water.

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