Aglio e Olio
Aglio e olio is a classic Italian pasta dish with a long history that stretches back to ancient times. Its roots can be traced to the picturesque regions of Lazio and Abruzzo, central Italy, where it became a favorite among the working class due to its affordability and use of easily accessible ingredients. In a time when many struggled to put food on the table, aglio e olio offered a comforting and satisfying meal without breaking the bank.
Translating to ‘garlic and oil’, this pasta is simple, yet incredibly flavorful culinary masterpiece that perfectly exemplifies the beauty of minimalism and the power of a few key ingredients. Made by tossing cooked spaghetti with sauteed garlic, olive oil, and a hint of red pepper flakes, the dish showcases the harmonious bond of the bold flavors.
The garlic infuses the oil, resulting in a rich and aromatic sauce that coats each strand of pasta. The gentle heat from the red pepper flakes adds a subtle kick, elevating the dish's overall complexity.
Although uncomplicated in its preparation, aglio e olio has the ability to satisfy even the most refined palates, making it a timeless favorite among pasta lovers worldwide.
Cook spaghetti in salted water until al-dente and save half a cup of pasta water.
On olive oil saute roughly chopped garlic and chilli flakes for a minute, then stir in the spaghetti, pasta water and chopped basil and cook until the water evaporates.
Aglio e Olio
Ingredients
Instructions
- Cook spaghetti in salted water until al-dente and save 125 ml of pasta water.
- On olive oil saute roughly chopped garlic and chilli flakes for a minute, then stir in the spaghetti, pasta water and chopped basil and cook for 2 minutes or so until the water evaporates.
