Spaghetti Aglio e Olio
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
Italian
Spaghetti Aglio e Olio
Description
Spaghetti Aglio e Olio is prepared by cooking spaghetti to al dente and coating it lightly with olive oil to prevent sticking. Meanwhile, garlic and chopped chili peppers are sautéed in olive oil until the garlic becomes golden and nutty, releasing its aroma. Flat leaf parsley is then added to the garlic oil before pouring this mixture over the pasta to toss and combine thoroughly. The seasoning with salt, freshly ground black pepper, and a final topping of Parmesan cheese rounds out the flavors.
The dish balances the softness of spaghetti with the slightly crunchy, nutty garlic bits and the subtle heat from the chili pepper. The freshness from the parsley adds a delicate herbal note that brightens the palate.
Spaghetti Aglio e Olio pairs well with simple, crisp white wines and crusty bread to soak up the flavorful oils, making it a straightforward, tasty meal primarily served warm as a quick dinner or light lunch.
Ingredients
- 500 grams spaghetti
- 4 cloves garlic
- 2 tablespoons flat leaf parsley
- extra virgin olive oil
- sea salt flakes
- black pepper in grinder
- Parmesan Cheese fresh
- red chili pepper small
Instructions
- Chop the chilies.
- Put a large pot of salted water on to boil.
- Cook the pasta in the water until al dente and drain.
- Place the pasta in a large mixing bowl and coat lightly with a little oil.
- Meanwhile in a large pan pour a liberal amount of olive oil and place on medium high heat.
- Saute the garlic (& chilli peppers if using) season with a little salt and pepper.
- Cook the garlic until it is slightly golden and nutty, add the parsley and pour the pans contents over the still warm pasta in the bowl, toss immediately.
- Serve with a crisp white wine, and some crusty bread to soak up the garlic oil in the bottom of the bowl.
Notes
User Reviews
Overall Rating
4.9
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