Hey guys! Welcome back to my channel The Curious Palate This is Vidhya Shivalingam. Today’s dish is Spaghetti Aglio e Olio. Aglio means “garlic” e means “and” olio means “oil”. Spaghetti with garlic and oil.
I think it’s one of the simplest dish ever in terms of ingredients and process but still sometimes we fail to nail the taste and that’s because of missing on intricate details in the process. Today, we will learn about all those minute details and the traditional method of making spaghetti aglio e olio.
While the method is traditional Italian I have added a very interesting twist in the ingredients. And if you haven’t already subscribed and would like to see more such interesting recipes, then make sure to Click on that subscribe button Let’s start by placing a deep pot of water for boiling.
Once the water starts boiling, add a good amount of salt to it. Twist and add the spaghetti to the well salted water. Twisting the spaghetti prevents them from sticking to each other. No matter which brand you buy, follow the instructions on the package for the cooking time of the pasta.
After a few seconds, push the pasta into the water so it cooks evenly. While the pasta is boiling, let’s chop up the garlic, chilli and parsley. While chopping the garlic, finely slice them. If you’re thinking this is too much garlic, let me tell you it’s not.
As this is a garlic and oil pasta, a good amount of garlic is absolutely necessary. Take a look at how thin I’ve sliced the garlic. Similarly, slice the bird’s eye chilli as well. The bird’s eye chili has a very unique fruity and spicy flavor to it.
and it adds a very nice kick to the spaghetti but feel free to use any kind of chilli that you have handy. If you haven’t already checked out my video on spaghetti all’ arrabbiata with a special twist, the link is right up here.
Let’s also finely chop some parsley and this is also an optional ingredient when compared to the authentic recipe. You could also replace this with any herb of your choice, even cilantro or thyme works perfectly well.
Place a pan on low heat and pour around 5 to 6 tablespoons of extra virgin olive oil This is an oil pasta and made with very few ingredients so make sure to use a very good quality olive oil unlike usual we will be adding the garlic and chilli to the cold oil.
What we’re looking for is for the garlic and chili to impart the flavor to the oil. This is not possible if you add garlic to the hot oil as it will cook faster and the time given for the flavor to be transferred will be very less.
While this is cooking on low heat let’s check on our pasta it should be done by now, reserve some pasta water and drain the pasta. Make sure the pasta is cooked al dente before you drain it. Al dente is the consistency of pasta when it’s cooked firm but not crunchy.
Remember, the pasta is going to cook further in the pan. As you can see the garlic is almost done cooking and the sides have started turning golden. At this stage let’s add in some oregano and chili flakes just to season this pasta.
Oregano is not a part of the authentic recipe. Add half of the chopped parsley and give it a quick stir once the garlic turns golden brown in color we want it to stop cooking. This is the time to add the pasta water which we had reserved earlier The starch in the pasta water helps in emulsifying this oil making it creamy.
Now, let’s add the pasta and let it cook until the water reduces. I have added around half a cup of the pasta water. With the help of tongs toss this pasta a couple of times until the sauce is well coated.
After a couple of minutes, the sauce is reduced and the pasta almost cooked perfectly. At this stage, add a good amount of the grated parmesan cheese and mix this well until the cheese is melted Look at that gloss, the pasta is coming together so well Add the other half of the chopped parsley and top it with some freshly ground pepper.
The parsley and pepper add a good amount of freshness and sharpness to this dish. Toss them all together for one last time. And our spaghetti Aglio e olio (garlic and oil pasta) is finally ready. Time to serve the pasta.
Roll the pasta around the tongs and place them on the plate to get a good height. Garnish it with some more grated parmesan, ground pepper , and some freshly chopped parsley. I bet you’ll be pleasantly surprised at how delicious this dish is in spite of being so simple to make.
It’s the perfect dish for a dinner date even if you don’t have time on you for cooking Serve it with some nicely toasted garlic bread or olive bread. The bread also helps in collecting all the sauces that are left behind after the pasta.
In fact the original dish never calls for all that cheese that we added. They would actually add bread crumbs to the sauce. I hope you would give my version of the Aglio e olio a try and give this recipe a huge thumbs up and if there’s a special version of this recipe that you have tried I’d love to hear about it.
Leave them in the comment section below, share this with your family and friends and subscribe to The Curious Palate for more such special recipes. Bye! Bye! Keep experimenting.