Turquoise Blog’s Take on Spaghetti Aglio e Olio Recipe
Spaghetti aglio e olio (garlic and olive oil) is a classic Italian pasta dish. According to Wikipedia, it also originates from Naples (just like pizza). The most original recipe, is literally just garlic and olive oil pasta; sometimes with chili pepper flakes.
Here’s my take on this classic and super simple recipe, while still keeping thing quite authentic (I’m basically adding fresh parsley cause I love it with pasta, as well as some cheese at the end cause you have to have cheese with pasta). You can also get creative and add whatever you want really, like I added some garlic butter mushrooms to mine. You can also choose to omit adding the parsley and cheese, which will give you the original recipe.
Turquoise Blog’s Take on Spaghetti Aglio e Olio Recipe
Recipe for: 2 portions
Prep time: 5 mins
Cook time: 15 mins
Ingredients:
- 2 portions of spaghetti (or any other pasta, but long pasta is better for this dish)
- about half a cup of extra virgin olive oil
- 3 tablespoons of butter
- 4 cloves of garlic, smashed
- 1 tablespoon of chili flakes
- 1/2 cup of finely chopped parsley
- Black pepper and salt, to taste
- Parmigiano reggiano cheese (topping)
How to make my Spaghetti aglio e olio:
- Bring a large pot of water to a boil and put a large pan on medium heat.
- Right away, without waiting for the pan to heat up, add the olive oil, butter, garlic, chili flakes, salt and pepper. When the pan does heat up, lower if necessary to make sure the garlic doesn’t burn. Leave on low-medium heat till the end.
- Once the water is boiling, add the pasta in. Cook until al dente (follow the instructions on the package), save about a cup of pasta water, then drain and reserve the pasta.
- Add the pasta and the parsley to your olive oil pan mixture and mix. To help, add some pasta water (as necessary), to make sure the pasta gets coated nicely.
- Serve the pasta in two bowls and add some shaven parmigiano reggiano and enjoy!
*all photos are mine
