Aglio e Olio Recipe

Aglio e Olio Recipe: The traditional Italian pasta dish spaghetti aglio e olio consists of spaghetti cooked in a flavorful sauce made with garlic, chillies, parsley, and olive oil.

In less than 15 minutes, we’ll show you how to master this dish, and we’ll provide you with tons of suggestions for adding your favorite vegetables to make it into a delectable family meal.

Aglio e Olio Recipe

Ingredients

Instructions 

MAKE THE AGLIO E OLIO SAUCE

• Chop finely. Add 3 garlic cloves, 2 handfuls of flat-leaf parsley, and 1 small red chili (you don’t need to mince the red pepper flakes if you use them).

• To a large skillet, add ⅓ cup extra virgin olive oil.

• Reduce the heat to low and add the chopped chile and garlic to the heated oil.

• Fry for about 30 seconds in the oil, then turn off the heat and let the residual heat from the pan continue to fry.
  While you wait for the pasta to cook, set aside.

• Don’t let the garlic burn or brown. Garlic that is burned has a bitter flavor. Should this occur, we advise beginning anew.

• Remove the pan from the heat and tilt it to collect the oil and garlic if it becomes too hot.

Simmer the pasta.

• In a large pot, add 1½ tablespoons salt, ¾ gallon of water, and 12 ounces of spaghetti. Bring to a boil.

• You want the pasta to be extremely al dente, which is defined as slightly undercooked. Cook the pasta in boiling water according to the directions on the package, minus one minute. To prevent the spaghetti from sticking to the bottom of the pot, stir it once or twice.

• After the pasta is cooked to al dente, drain it and set aside a cup of pasta water.

• Once the pasta is nearly done, reheat the aglio e olio sauce until the garlic becomes fragrant and stir in the finely chopped parsley.

• Fry the parsley for 15 to 30 seconds after moving the pan around to distribute it throughout the oil.
  SERVE AND TOSS

• Toss the pasta in the skillet with the oil and garlic sauce over medium heat, add a ladleful of the pasta-cooking water that was set aside, sprinkle in a bit of salt, and cook for an additional minute, stirring gently.

• You may serve the pasta once there’s no more liquid left in the pan and it’s well covered in sauce.

ALSO SEE

Pear Tarts Recipe

Nutrition

• Calories: 483kcal, Carbohydrates: 65g, Protein: 12g, Fat: 19g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated

• Fat: 13g, Trans Fat: 0g, Cholesterol: 0mg, Potassium: 246mg, Dietary Fiber: 3g, Sugar: 3g, Vitamin A: 276IU, Vitamin B6: 0.2mg,

• Vitamin C: 20mg, Vitamin E: 3mg, Vitamin K: 45µg, Calcium: 48mg, Folate: 21µg, Iron: 1mg, Manganese: 1mg, Magnesium: 56mg, Zinc: 1mg