(also known as Spaghetti Aglio Olio
, or Spaghetti et Aglio e Olio
Spaghetti with garlic and oil. A good comfort food, and very simple and enjoyable. Because it's so simple, the quality of the ingredients causes a big variation in taste. I think fresh garlic is necessary, and only butter - not a margarine.
There are various versions of it, differing in minor ways, I'll try to mention what I know.
1 pound Spaghetti
6 Tbsp Extra Virgin Olive Oil
1/2 dried Red Pepper or 1 dried Chili pepper
Cloves of Garlic to taste - some say 1 or 2, others 6 or 7
Lots of Parmesan Cheese - about 1/2 cup works well
Optional: 2 Tbsp butter
Optional: 1/2 cup fresh chopped parsley
Boil salted water for the spaghetti, and cook according to package directions. Add the oil to a saucepan, and if you're using butter, melt the butter into the oil. When the butter is melted, add the garlic and the pepper. Some recipes call for browning the garlic, others don't - I don't do it. About 2 minutes before the pasta is done, warm the oil again.
When the pasta is done, drain. Add the oil mixture. Toss well. Then add the parmesan cheese, and parsley if you're using it. Toss well. Serve immediately.
Go To: Cookery : Recipes, alphabetical : P to T
Go To: Cookery : Recipes, categorised : Main Dishes : Pasta
Go To: Cookery : Recipes, regional : Italy