Aglio e olio. Spaghetti aglio e olio is a traditional Italian pasta dish from Naples. The dish is made by lightly sauteeing sliced, minced, or pressed garlic in olive oil. The Ultimate Pantry Pasta Hails from Italy.
Spaghetti aglio e olio is a traditional Italian classic pasta dish which means spaghetti with garlic and oil. If you love garlic, then you will love this dish. It is the simplest and most basic of all pasta dish. You can cook Aglio e olio using 7 ingredients and 3 steps. Here is how you cook it.
Ingredients of Aglio e olio
- It’s of dry noodles (usually spaghetti but I used linguine).
- Prepare of extra virgin olive oil.
- It’s of garlic, thickly sliced.
- It’s of red pepper flakes.
- Prepare of anchovy fillets or 1 tsp anchovy paste.
- You need of grated parmesan.
- You need of fresh parsley, chopped.
Aglio e Olio Mondays used to be a thing in our house, but we drifted away from that, replacing it with Aglio e Olio means oil and garlic, and that's almost all there is to it. I like to add a pinch of hot. Who knew something as simple as this Spaghetti Aglio Olio e Peperoncino could taste so good? The GL in aglio is difficult to render.
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..
It's a kind of liquid sound unlike anything found in the English language. Closer to ah-lyo oh-lee-oh because the "è" blends into the "o"in olio. Aglio e Olio is one of my favourite Italian pasta dishes. This is one dish which I don't mind drenched in (good-quality olive) oil. Authentic Aglio e Olio only have a few key ingredients – just garlic, olive oil.