Spaghetti aglio e olio

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Garlic n Oil Spaghetti or as the Italians call it – Spaghetti aglio e olio “spaghetti with garlic and oil” is a traditional Italian pasta dish coming from Naples.

The dish is made by lightly sauteeing minced garlic in olive oil, sometimes with the addition of dried red chili flakes, and tossing with spaghetti. Finely chopped parsley can also be added as a garnish, Many New York Italian-Americans refer to the dish as “alla-ul” due to the influence of Southern Italian pronunciation in the area.

This dish is probably the one dish that every Italian man knows how to prepare. This dish is very quick to prepare. Tops 15 minutes!! So if you are hard pressed for time or looking for a mind night snack – do consider this recipe.

Spaghetti

100 grams

I use Del Monte Spaghetti

Olive oil

5 tea spoon

 

Garlic

1–2 cloves

Finely minced.

Black pepper

2 tea spoon

Coarsely grounded

Italian parsley

Ajmood

Chopped

If Parsley is not available, one might be inclined to use Coriander. Thought they look similiar, however Coriander is very strong smelling. Parsley on the other hand is significantly more subtle and has a much milder flavor and scent. It is not flavorless.

If you use Coriander, you would end up “overpowering” the dish. Can be done. however then we would not be making the traditional Italian Dish

Water

One Litre

 

Salt

1 tea spoon

 

Red Chilli Flakes

 

There are many available.

 

However I use the ‘free” ones which are home delivered with Dominos or Pizza Hut.

Cheese (Optional)

 

Garnishing may be done with grated parmesan or pecorino cheese, although according to some traditional recipes, cheese should not be added.

 

al dente

In contemporary Italian cooking, the term al dente identifies the ideal consistency for pasta and involves a brief cooking time. molto al dente is the culinary term for slightly undercooked pasta. Undercooking pasta is used in the first round of cooking when a pasta dish is going to be cooked twice.

al dente describes pasta that is cooked to be firm to the bite. The etymology is Italian “to the tooth”.

 

  1. Use a wide mouth vessel and boil one liter of water
  2. Add the Spaghetti to the boiling water
  3. Add salt and one tea spoon of olive oil
  4. Keep on stirring for approx 10 minutes in full flame. Be tender to ensure the Spaghetti does not break
  5. Drain the Spaghetti while Al dente.
  6. Do not throw the excess water.

Prepare the Sauté and mix everything

  1. In a Pan, heat olive oil.
  2. Add the garlic and fry till golden brown. If we want a tart flavor, darken the garlic. Ensure it does not burn
  3. Add the Spaghetti
  4. Add the black pepper and red chili flakes
  5. Mix everything. Ensuring the Spaghetti does not break. In case the Spaghetti is quite dry for your taste, you a little of the excess water from Al Dente
  6. Serve the Spaghetti
  7. Garnish with parsley

Enjoy!!!

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