Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, aglio e olio. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Buy Aglio E Olio at Amazon! Spaghetti Aglio e Olio is a simple Italian dish of garlic, olive oil, parsley, and Parmigiano-Reggiano cheese tossed with cooked pasta. As with all of the best Italian recipes, this one is greater than the sum of its parts.
Aglio e olio is one of the most favored of current trending foods in the world. It is easy, it is fast, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look wonderful. Aglio e olio is something that I have loved my entire life.
To get started with this recipe, we must prepare a few components. You can have aglio e olio using 7 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Aglio e olio:
- Make ready 16 oz dry noodles (usually spaghetti but I used linguine)
- Make ready 1/4 cup extra virgin olive oil
- Make ready 6 cloves garlic, thickly sliced
- Prepare 1/2 tsp red pepper flakes
- Take 2 anchovy fillets or 1 tsp anchovy paste
- Make ready 1 cup grated parmesan
- Prepare Handful fresh parsley, chopped
This olive oil and garlic pasta dish is all about the simplicity of the ingredients. That's better than take-out, plus this is homemade so it's better in every sense. Pasta Aglio e Olio is easy to make, delicious to eat and the sexiest pasta recipe I know. Heat a large straight-sided skillet over medium heat.
Steps to make Aglio e olio:
- 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.
Spaghetti aglio e olio (pronounced [spaˈɡetti ˈaʎʎo e ˈɔːljo]; Italian for '"spaghetti [with] garlic and oil"') is a traditional Italian pasta dish from Naples. The dish is made by lightly sauteeing sliced, minced, or pressed garlic in olive oil, sometimes with the addition of dried red chili flakes (in which case its name is spaghetti aglio, olio e peperoncino), and tossing with. Meanwhile, heat the olive oil in a large saute pan over. Aglio e olio, I think it's safe to claim, is the simplest pantry-staples-only pasta sauce in the entire Italian canon. You don't even need cheese—in fact, some would argue cheese isn't a welcome addition.
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