Pasta Aglio e Olio
The third dish in my Cucina Povera series. Spaghetti Aglio, Olio e Peperoncino is a Neapolitan classic loved by all.
It's quick, easy, and incredibly delicious. The secrets for a perfect Aglio e Olio are:
🌶Make sure to salt the pasta water generously. This is the only chance the pasta has to absorb seasoning.
🌶Do not brown the garlic too much, it will become bitter. Add 1/2 the oil and garlic to a cold pan and let them heat up slowly. Slowly adding the remaining oil to cool down the temperature. When the garlic is almost golden, turn off heat.
🌶Use the best quality pasta. Always use bronze die cut pasta. It's higher quality, it will not overcook easily, and it has a rough surface to which the sauce will cling and nicely coat each strand.
🌶Use the best EVOO, that's the sauce!
🌶Use Italian flat leaf parsley, it has so much more flavor than curly.
🌶 Finish cooking the pasta in the oil with the garlic for the last 3-4 minutes, so that the starches released, form a nice creamy sauce. This technique is called "risottare", because you're basically cooking the pasta the same way you cook risotto, by gradually adding liquid when it is absorbed, while stirring.
INGREDIENTS FOR 4 PEOPLE
🧄400g spaghetti (best quality you can find)
🧄4 large garlic cloves
🧄125 ml EVOO
🧄Chili pepper (fresh or dry)
🧄Italian flat leaf parsley
🧄Salt for pasta water
Bring a pot of water to a boil, salt and add your pasta. In the mean time add 1/2 the oil, sliced garlic and chili to a cold pan and slowly heat up until the garlic is almost golden, gradually adding the remaining oil to cool down the temp. Cook pasta half way and add to the pan with oil, garlic and chili. Turn on the heat to medium-high and slowly add small amounts of pasta water until pasta is al dente. Add minced parsley, toss and serve!
It is strictly prohibited to serve with any type of cheese! That's the authentic way🙌🇮🇹
Buon Appetito Amici!