Spaghetti Aglio Olio reminds us why we do not always need a shelf full of ingredients to create magic in the kitchen.
Like pizza, Italy’s pasta has also travelled across the world to emerge as one of the most widely consumed foods of all times. The sheer range of pasta makes it easy for us to never get bored. From penne to fusili, gnochi to tortiglione, the variety is endless, and one of our all-time beloved pasta varieties is the spaghetti, and for some reason, whenever we think of spaghetti, we cannot think beyond the classic Spaghetti Aglio Olio. In Italian, Spaghetti Aglio Olio simply means Spaghetti in garlic and oil, and those are the two key players of the dish. Simple, effortless but piquant enough to hit the right notes. Spaghetti Aglio Olio reminds us why we do not always need a shelf full of ingredients to create magic in the kitchen.
Spaghetti Aglio Olio hails from Naples. The Neapolitan dish is widely acclaimed for its simplicity and making use of inexpensive ingredients with longer shelf life. The pasta dish is made by lightly sauteeing thinly sliced garlic in olive oil. In places where red pepper is added to the pasta, the dish becomes spaghetti aglio, olio e peperoncino. Once the oil and garlic are nicely sauteed, they are tossed with spaghetti that has been boiled in salted water. After this, you add fresh herbs and cheese to spruce things up. Usual suspects are finely chopped parsley, or grated parmesan or pecorino cheese. Cheese is of course optional, but we like how it brings the dish together, in addition to adding the lovely creamy quality to the dish.
Sounds easy? Well, there are many ways in which you can wreck this too. Take note of these points and make perfect spaghetti Aglio olio each time.