Recipe: To Try At Home Aglio e olio

Recipe: To Try At Home Aglio e olio Delicious, fresh and tasty.

Aglio e olio. Spaghetti Aglio e Olio is a simple Italian dish of garlic, olive oil, parsley, and Parmigiano-Reggiano cheese tossed with cooked pasta. There are certain dishes that just aren't worth messing with — and spaghetti aglio e olio is one of them. As with all of the best Italian recipes, this one is greater than the sum of its parts.

It is a traditional pasta recipe from Naples.

This dish is made by sautéing sliced garlic in olive oil, sometimes with the addition of red pepper flakes, or anchovies.

Add pasta such as spaghetti, linguini, or fettuccine in and toss it well.

You can cook Aglio e olio using 8 ingredients and 8 steps. Here is how you cook it.

Ingredients of Aglio e olio

1. You need 1/3 cup of good quality olive oil.

2. It’s 6 of garlic cloves.

3. You need Half of Metric tonne of parsley.

4. It’s of Chilli flakes.

5. It’s of Fresh Fettuccine.

6. You need of Salt.

7. You need of Pepper.

8. It’s 1/2 of lemon.

Spaghetti aglio e olio (pronounced [spaˈɡetti ˈaʎʎo e ˈɔːljo]; Italian for '"spaghetti [with] garlic and oil"') is a traditional Italian pasta dish from Naples.

The dish is made by lightly sauteeing sliced, minced, or pressed garlic in olive oil, sometimes with the addition of dried red chili flakes (in which case its name is spaghetti aglio, olio e peperoncino), and tossing with.

Aglio e olio, I think it's safe to claim, is the simplest pantry-staples-only pasta sauce in the entire Italian canon.

You don't even need cheese—in fact, some would argue cheese isn't a welcome addition.

Aglio e olio step by step

1. Although fresh pasta isnt imperative, it makes a phenomenal difference in the finished product. This takes about 10 total minutes to prepare and is one of the best dishes ive ever had..

2. Prep: peel and finely slice (as finely as possible, feel free to mince them if you find it easier) the garlic cloves, and chop roughly a cup and a half of fresh parsley..

3. Set a pot of heavily salted water to boil and heat the olive oil in a non stick pan over medium low heat..

4. Place the pasta in the boiling water and cook until just before aldente, it will finish cooking in the pan. About a minute before the pasta is done, place the garlic in the oil to cook off the raw flavour..

5. And the chilli flakes about 30 seconds before the pasta to wake them up a bit.

6. When the pasta is ready, tranfer to the pan using tongs, do not strain, the pasta water will help emulsify the sauce. Immedistely add the parsley, grind in a fair whack of cracked pepper (6-10 turns of the pepper mill) and salt..

7. Toss to combine, turn off the heat and squeeze in half a lemon. Toss until the sauce thickens..

8. Serve..

If you have spaghetti, garlic, salt, and oil, you can make this pasta right now.

It is packed with so much flavor, and it is amazingly garlicky without being too overpowering.

Serve with wine and crusty garlic bread!

Pasta Aglio e Olio is easy to make, delicious to eat and the sexiest pasta recipe I know.

Pasta Aglio e Olio, or oil and garlic, is quick easy and delicious.