During a recent journey through the rustic cobblestone streets of a quaint Italian village, I encountered a dish that encapsulated the simplistic elegance of Italian cuisine: Spaghetti with oil and garlic. This dish, known as “Spaghetti aglio e olio” in its native tongue, is a testament to how a few quality ingredients can transform into an extraordinary culinary experience. At its heart, this recipe features al dente spaghetti, woven with golden, fragrant garlic, and speckled with fresh parsley that adds a burst of color and freshness. The harmony of these ingredients is heightened by the rich, peppery flavor of extra virgin olive oil, making each forkful a truly mesmerizing experience.
Driven by the desire to recreate this piece of Italy in my own kitchen, I delved into understanding the delicate balance of flavors and textures that define this dish. After a few attempts, I was ecstatic to find that not only had I captured the essence of my initial encounter, but I had also unlocked a simple joy in preparing it. It is with great enthusiasm that I now wish to share this treasured recipe with you, hoping it brings as much delight to your table as it has to mine.
Spaghetti with oil and garlic recipe
Spaghetti with oil and garlic
The "Spaghetti with oil and garlic," also known as "Spaghetti aglio e olio," is a classic Italian dish discovered during a trip to a charming Italian village. It stands out for its simplicity and elegance, showcasing how minimal ingredients can create an exceptional taste. Central to the dish are al dente spaghetti, aromatic golden garlic, and vibrant fresh parsley, all brought together with a rich and peppery extra virgin olive oil. This combination offers a mesmerizing taste experience. The journey from discovery, through mastering the preparation, to sharing the recipe reflects a deep appreciation for this delightful dish, inviting others to enjoy its exquisite flavors and joyful preparation.
Equipment
- 1 frying pan
Ingredients
- 500 g spaghetti
- 100 ml of olive oil
- 50 g parsley
- 8 cloves garlic
- 2 chillies
- 1/2 lemon
- pepper salt
Instructions
- Put the spaghetti in boiling salted water and cook until almost cooked.
- In a frying pan heat the oil and fry passed through the press or crushed garlic and chili pepper, cut into large strips (remove the seeds).
- When the garlic is softened, add the finely chopped parsley, stir everything and remove the pan from the heat.
- Spaghetti recline in a colander, then add to the pan fried foods, put together 1min, stirring, add the squeezed juice of half a lemon and grated on a fine grater zest to this half.
- Pepper spaghetti with garlic and butter, salt to taste, serve.
Cooking tips about Spaghetti with oil and garlic
- Quality Ingredients: The simplicity of Spaghetti aglio e olio means there’s nowhere for subpar ingredients to hide. Choose the best quality extra virgin olive oil you can find, as its flavor is central to the dish. Look for fresh, vibrant parsley, and don’t skimp on the garlic. As for the spaghetti, ensure it’s of good quality to achieve that perfect al dente texture.
- Garlic Slicing Technique: Thin, even slices of garlic not only cook more uniformly but also infuse the oil more effectively. Take your time slicing the garlic thinly; this patience pays off in a beautifully flavored oil.
- Control the Heat: When cooking the garlic in olive oil, keep the heat low. The goal is to gently toast the garlic to a golden brown, releasing its flavor without burning it. Burnt garlic can turn the entire dish bitter.
- Cooking the Pasta: Salt the pasta water generously; it’s your opportunity to season the spaghetti itself. Cook until just al dente, then reserve some pasta water before draining. The starchy water is key to creating a silky sauce that clings to the spaghetti.
- Emulsification: After adding the spaghetti to the garlicky oil, toss vigorously while gradually adding a bit of the reserved pasta water. This process emulsifies the oil and water, creating a glossy sauce that coats the spaghetti evenly.
- Fresh Parsley: Add freshly chopped parsley towards the end of cooking to preserve its bright color and fresh flavor. It offers a welcome contrast to the richness of the oil and the punch of the garlic.
- Adjust Seasoning: Taste and adjust for seasoning. A sprinkle of crushed red pepper flakes can add a welcomed heat, and a squeeze of fresh lemon juice may brighten the dish, though these additions are optional based on personal preference.
- Serving Immediately: This dish is best served immediately, hot off the stove. The flavors and textures are at their peak right after cooking.
Serving suggestions about Spaghetti with oil and garlic
- Pair with a Light Salad: A crisp, refreshing salad serves as a perfect counterbalance to the rich and garlicky pasta. Consider a simple arugula salad dressed with lemon juice and extra virgin olive oil, topped with shaved Parmesan. The peppery notes of the arugula and the saltiness of the Parmesan enhance the flavors of the pasta.
- Artisanal Bread: Offer slices of crusty artisanal bread on the side. It’s ideal for mopping up the flavorful olive oil left on the plate. Bread with a robust crust and tender interior, like ciabatta or sourdough, makes the perfect accompaniment.
- Wine Pairing: The robust flavors of garlic and olive oil call for a wine that can stand up to them without overpowering the dish. A crisp, dry white wine like a Pinot Grigio or a Sauvignon Blanc complements the dish well by cutting through the richness with its acidity, offering a palate-cleansing effect.
- Grated Cheese: While not traditionally served with cheese, offering a small bowl of freshly grated Parmesan or Pecorino Romano for guests to add to their liking can accommodate diverse palates. The salty, nutty flavor of the cheese can add an additional layer of complexity to the dish.
- Chili Flakes for a Kick: For those who appreciate a bit of heat, serving red chili flakes on the side allows individuals to customize the spice level of their portion without altering the dish’s original flavor profile.
- A Squeeze of Lemon: While optional, a small wedge of lemon served with each plate can offer diners the choice to add a hint of brightness and acidity, elevating the dish’s overall freshness.
- Dessert Pairing: To conclude the meal on a sweet note, consider serving a light, citrus-based dessert, such as lemon sorbet or an almond cake. This can cleanse the palate and provide a refreshing end to the meal.
Top 5 FAQs about Spaghetti with oil and garlic
- What is Spaghetti with Oil and Garlic? Spaghetti with oil and garlic, also known as “Spaghetti aglio e olio,” is a traditional Italian pasta dish originating from Naples. It’s celebrated for its simplicity, consisting primarily of spaghetti, extra virgin olive oil, fresh garlic, and parsley. This dish emphasizes the quality and harmony of these few ingredients to create a flavorful and elegant meal.
- How do you properly slice garlic for this dish? For Spaghetti aglio e olio, garlic should be sliced thinly and evenly. Thin slices ensure that the garlic cooks uniformly, gently infusing the oil without burning. This technique contributes significantly to the overall flavor of the dish, offering a delicate garlic taste throughout.
- Can I add cheese to Spaghetti with Oil and Garlic? Traditionally, Spaghetti aglio e olio is not served with cheese, as the focus is on the purity and balance of the olive oil and garlic flavors. However, preferences vary, and some might enjoy a sprinkle of freshly grated Parmesan or Pecorino Romano on top. If choosing to add cheese, it’s recommended to do so sparingly to complement rather than overpower the dish’s existing flavors.
- What is the best way to avoid burning the garlic? The key to not burning the garlic is to cook it over low heat. The garlic should gently toast to a golden color, which releases its flavor into the oil without turning bitter. Watch the garlic closely, and as soon as it begins to turn golden, proceed to the next step in the recipe or lower the heat further if necessary.
- What are some suitable pairings with this dish? To complement the rich flavors of Spaghetti with oil and garlic, consider pairing it with a light, acidic salad, such as an arugula salad with lemon dressing and shaved Parmesan. A crisp, dry white wine like Pinot Grigio can balance the richness with its acidity. For the side, crusty artisanal bread is perfect for savoring the last bits of flavored oil. Optionally, finishing the meal with a citrus-based dessert, like lemon sorbet, can provide a refreshing end to the dining experience.
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