Il Cucinologo
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Spaghetti aglio e olio

17/11/2023

Here is the recipe for spaghetti aglio e olio, a classic of Italian cuisine, simple but incredibly flavorful.

Ingredients

  • 400g spaghetti
  • 4 cloves of garlic
  • 120ml extra virgin olive oil
  • Chili pepper to taste (fresh or dried)
  • Fresh chopped parsley (optional)
  • Salt to taste

Preparation

  1. Fill a large pot with water, lightly salt it and bring it to a boil. Cook the spaghetti according to the package instructions, aiming for an al dente texture.

  2. While the spaghetti is cooking, peel the garlic cloves and slice them thinly. Alternatively, you can crush them for a milder flavor.

  3. In a large pan, heat the extra virgin olive oil over medium heat and add the sliced garlic. If desired, add chili pepper to taste as well.

  4. Sauté the garlic until it turns golden, being careful not to burn it. If the oil starts to sizzle too much, lower the heat.

  5. When the spaghetti is al dente, drain it, reserving some of the cooking water.

  6. Add the spaghetti to the pan with the garlic and oil, mixing well so that the spaghetti absorbs the flavored oil.

  7. If the pasta seems dry, you can add a little cooking water to make it creamy.

  8. Toss the spaghetti in the pan for 1-2 minutes, then turn off the heat.

  9. Serve immediately, optionally garnished with fresh chopped parsley.

Trivia

This recipe is an authentic example of “cucina povera”, where with just a few easily available ingredients you can create a dish rich in flavor. Traditionally it was the meal that workers brought with them for lunch, thanks to its ease and speed of preparation.