An Italian pasta dish known as Spaghetti Aglio e Olio is as simple as it gets when it comes to home cooking, and it couldn’t be easier to cook to perfection thanks to this recipe
Homemade pasta creations aren’t limited to bolognese or lasagne, and with the proper recipe, need very few components to taste absolutely divine.
A genuine Italian creation called Spaghetti Aglio e Olio is as straightforward as it gets regarding home preparation, and couldn’t be simpler to master thanks to this expert recipe from Phil Bianchi. Founding expert of The Gift of Oil, Phil’s knowledge as a culinary and flavour specialist means he’s experienced in crafting meals where every component stands out.
His version of Spaghetti Aglio e Olio requires just six components, which he said makes it “the perfect recipe” for preparing in “around 10 minutes”. Phil added: “The simplicity of the ingredients makes it cost-effective, as most of the ingredients are often staples in a kitchen cupboard.”
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Phil’s straightforward spaghetti recipe
Ingredients
- 250g spaghetti, or other long pasta
- 60ml Sicilian Olive Oil
- Two garlic cloves, sliced
- 1/2 tsp dried chilli flakes
- A handful of parsley finely chopped
- 11g parmesan, more if needed
- Salt, to taste
Instructions
Phil’s approach to Spaghetti Aglio e Olio is uncomplicated in its list of components and techniques, prepared in just a few stages, reports the Express.
Initially, ensure all of the components are prepared as needed then put aside. Bring a saucepan of salted water to a boil and add the spaghetti.
Whilst the spaghetti is cooking, gently warm the olive oil in a frying pan and finely slice the garlic cloves. Toss the garlic and chilli flakes into the pan, letting them simmer gently for a few minutes until the garlic turns a light golden hue. Phil cautioned against overcooking the garlic, advising: “Be careful not to heat the garlic and chilli for too long, as it could make it bitter!”.
Once the garlic and chilli have released their aroma and are cooked through, mix in the chopped parsley. Then drain the spaghetti, reserving about 60ml of the cooking water – “this is to keep the spaghetti nice and moist”, Phil explained.
Transfer the spaghetti to the frying pan and give it a good stir to ensure it’s well coated with the oil, gradually adding the starchy cooking water as needed to keep the pasta moist and succulent.
Let it cook on medium heat for 30 seconds, giving it a couple of stirs. Finish off by sprinkling the spaghetti with extra chopped parsley and grated parmesan cheese, then tuck in and enjoy.
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