Spaghetti Aglio e Olio
Spaghetti Aglio e Olio is a simple Italian dish of garlic, olive oil, parsley, and Parmigiano-Reggiano cheese tossed with cooked pasta.
This is one of the first dishes my Italian MIL taught me to make! She told me this was an important dish to know as it is tasty, very economical and you can clean out the fridge using up leftovers. Boy was she right! It is GREATt just as is.. all on its own. During the summer, when our garden is overflowing, I sometimes add some grape tomatoes, eggplant or some zucchini and my favorite - fresh basil! I have made this using leftover chicken cutlets I diced up and made my food budget stretch a little farther. Be sure to watch the garlic cooking time and be aware that there is some cooking water from the pasta that is to be added to the garlic when it is finished browning. It is mentioned in the video and my MIL made SURE I knew to do that as it adds necessary moisture to the sauce. I use at least a full ladle as I like it a bit more moist. NOTE: add the water slowly to avoid splattering! I made this last night and I added a cup of diced grape tomatoes and some crumbled bacon and topped with shredded
1-5-2014: This was perfect Chef John! I loved the flavors of the garlic with the Italian parsley and cheese, with just a hint of the red pepper flakes. Who would have thought something so simple could make pasta this good. I tossed in some fresh steamed broccoli, which I found went good with this pasta. 8-17-2018: Still a very tasty recipe, but have found we prefer it with less oil. I reduce the amount of oil by half of what's called for. If you add in broccoli, I find a saute with fresh or roasted fresh broccoli brings out more flavor.
Mullet bottarga (cured mullet roe) is a traditional food from Sardinia--this classic pasta dish becomes a specialty by adding this ingredient to it.
Aglio e olio, a traditional Italian dish of spaghetti tossed with garlic and olive oil, gets a hearty addition of hazelnuts in this recipe for a delightful meal similar to an Italian restaurant in Seattle.
Excellent recipe. Make sure you catch the part in the video about adding a ladle or two of the pasta water to the garlic and oil mixture. This is critical to the success of the dish. Also critical but not mentioned in this particular version of the recipe is using sea salt in the pasta water. A generous helping of it. It really makes a difference. I didn't think hubby would like this since it's not your usual red meat sauce spaghetti but he did. Quite a lot! I did too. Adding to my recipe stash!
Questa pasta e stata superba! This pasta was superb! It helps very much if you watch Chef John's video just before preparing the dish. Just as a reminder on how to successfully toast the garlic in the olive oil. Adding the pasta water to the toasted garlic really aids in coating each strand of spaghetti with all that goodness. My husband added sautéed shrimp & mushrooms to his dish. Such an easy and delicious meal with a garden salad and garlic bread. Company worthy! Thanks Chef John!