spaghetti aglio olio
Authentic spaghetti aglio olio recipe is an ancient recipe that originated from the south of Italy, probably the Campania region. The simplicity of this recipe is undeniably unique, all you need is spaghetti, garlic, chilli and olive oil!
Servings: 4 people
Calories:
Equipment
- Large saucepan
- Large frying pan (skillet)
Ingredients
- 500 g Spaghetti pasta
- 50 ml extra virgin olive oil
- 20 g parmesan or pecorino cheese
- 3 each garlic cloves 15 g
- 10 g chopped parsley handful
- 1 chopped red chili
- Salt and Pepper to taste
Instructions
- Place a large pan of salted water on the heat, once boiling add the pasta and cook about a minute less then packaging instructions.
- Meanwhile, pour the extra virgin olive in a large frying pan (skillet), add the finely sliced or chopped garlic and the chopped chilly, place on a gentle heat.
- When the garlic is golden in colour remove from the heat to avoid burning.
- Once the spaghetti is cooked, using the tongs, transfer them in the sauce, adding a bit of the cooking water
- Place back on the heat and steer the pasta for a minute in the sauce, this will emulsify the oil creating a creamier and thicker sauce.
- Remove from the heat and add the chopped parsley and the grated cheese before serving
Notes
HINT AND TIPS:
If you are not a big fan of hot spicy food, remove the seeds from the chilly, this will result in a more delicate and mild heat.
If the spaghetti is looking a bit dry, or too oily, just a bit more cooking water and steer or sauté.
ALLERGENS: GLUTEN, suitable for vegans and vegetarians
