Hey everyone, it’s John, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, aglio e olio. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Spaghetti Aglio e Olio is a simple Italian dish of garlic, olive oil, parsley, and Parmigiano-Reggiano cheese View image. Spaghetti Aglio e Olio. this link is to an external site that may or may not meet. Spaghetti aglio e olio is a traditional Italian pasta dish from Naples.
Aglio e olio is one of the most favored of current trending meals on earth. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. Aglio e olio is something which I have loved my whole life. They are nice and they look fantastic.
To begin with this recipe, we must prepare a few ingredients. You can have aglio e olio using 7 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Aglio e olio:
- Get dry noodles (usually spaghetti but I used linguine)
- Prepare extra virgin olive oil
- Take garlic, thickly sliced
- Prepare red pepper flakes
- Take anchovy fillets or 1 tsp anchovy paste
- Take grated parmesan
- Make ready fresh parsley, chopped
It sounds too simple to be good, but it's among the best. Who knew something as simple as this Spaghetti Aglio Olio e Peperoncino could taste so good? Spaghetti aglio e olio is a traditional Italian classic pasta dish which means spaghetti with garlic and oil. If you love garlic, then you will love this dish.
Instructions to make Aglio e olio:
- Boil the noodles about a minute short of their package directions. While you wait, move on to the sauce.
- Add the olive oil to a large pan on medium heat. Add the garlic and fry gently for 1 minute. Add the pepper flakes and stir in the anchovy (if using fillets, break them up into the oil). Cook until the garlic is soft and caramel coloured. Stop them from browning further by adding a few splashes of the pasta cooking water. Let the sauce simmer.
- When the noodles are almost cooked, drag them into the pan of sauce, reserving a cup of the cooking water. Add most of the parmesan and parsley to the noodles and toss. Add salt to taste. If needed, add the cooking liquid a splash at a time to loosen the pasta. Serve with a sprinkle of the remaining cheese and parsley.
It is the simplest and most basic of all pasta dish. Aglio e Olio Mondays used to be a thing in our house, but we drifted away from that, replacing it with Aglio e Olio means oil and garlic, and that's almost all there is to it. I like to add a pinch of hot. Aglio e Olio is one of my favourite Italian pasta dishes. This is one dish which I don't mind drenched in (good-quality olive) oil.
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