Hello my dear readers,
Today, spaghetti aglio e olio! And NO, is not aioli or aglioli, how I often use to see in the fake Italian restaurants, and doesn’t have nothing to do with it.
When you see in an “Italian” restaurant menu spaghetti aglioli, you know is not an Italian restaurant. A real Italian restaurant will have Spaghetti aglio e olio.
As you can guess, this recipe it has 3 main ingredients: spaghetti, aglio which means garlic and olio which means olive oil and for an additional kick, chilli flakes which I like to use fresh chilli as is even more flavourful.
Since I don’t like the cooked garlic but I like its flavour, I don’t slice it, I just crush it to flavour the oil and then I remove it before adding the pasta.
Ingredients for 2:
- 200 g of spaghetti
- 3 cloves of garlic 🧄
- extra virgin olive oil
- 1 fresh chilli 🌶
- salt
- parmigiano reggiano cheese, optional
How to do it:
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but not overcooked, make sure is al dente, about 9 minutes, or according to package instructions.
In the meantime, in a skillet add the garlic, crushed or sliced as you prefer, chopped fresh chilli and a generous amount of a good extra virgin olive oil. Cook over medium heat to slowly toast the garlic and the chilli, about 1-2 minutes, making sure you don’t burn the garlic. Remove from heat.
Drain the pasta then remove the garlic if you wish and pour over the extra virgin olive oil with chilli and stir well until everything is well combined.
Sprinkle some grated parmigiano reggiano cheese if you want and serve immediately while hot.
A perfect saver for dinner or lunch with only a few poor ingredients.
The secret of this recipe? A very good quality of extra virgin olive oil.
Italian comfort food at its very best.
Enjoy!
Spaghetti aglio e olio
Italian comfort food at its very best.
Ingredients
- 200 g spaghetti
- 3 cloves garlic
- extra virgin olive oil
- 1 fresh chilli
- salt
- parmigiano reggiano cheese, optional
Directions
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but not overcooked, make sure is al dente, about 9 minutes, or according to package instructions.
- In the meantime, in a skillet add the garlic, crushed or sliced as you prefer, chopped fresh chilli and a generous amount of a good extra virgin olive oil. Cook over medium heat to slowly toast the garlic and the chilli, about 1-2 minutes, but making sure you don’t burn the garlic. Remove from heat.
- Drain the pasta then remove the garlic if you wish and pour over the extra virgin olive oil with chilli and stir well until everything is well combined.
- Sprinkle some grated parmigiano reggiano cheese and serve immediately while hot.
Enjoy!
Have a wonderful weekend!
Love, R
