Recipe of Quick Spaghetti Aglio e Olio

Hey everyone, it is me, Dave, welcome to our recipe site. Today, I will show you a way to make a special dish, spaghetti aglio e olio. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Spaghetti Aglio e Olio is one of the most favored of current trending meals in the world. It is easy, it is fast, it tastes yummy. It is enjoyed by millions daily. Spaghetti Aglio e Olio is something that I have loved my whole life. They are nice and they look fantastic.

Spaghetti Aglio e Olio is a simple Italian dish of garlic, olive oil, parsley, and Parmigiano-Reggiano cheese tossed with cooked pasta. No two spaghetti aglio e olio recipes are alike, but this one is pretty true to the classic method. The key is slowly toasting the garlic slices to a perfect golden-brown. Spaghetti aglio e olio is a traditional Italian pasta dish from Naples.

To get started with this particular recipe, we must prepare a few ingredients. You can cook spaghetti aglio e olio using 9 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Spaghetti Aglio e Olio:

1. Make ready 1 pound - thin spaghetti 🍝
2. Get 1-2 tbsp - kosher salt 🧂🧂
3. Get 2/3 cup - extra virgin olive oil 🛢
4. Make ready 6-10 cloves - garlic, sliced
5. Get 2 tsp - red chili pepper flakes 🌶🌶
6. Prepare 1 - lemon 🍋, squeezed (3-5 tbsp juice)
7. Get 2 cups - heirloom tomato 🍅🍅, cut in half (1 pint)
8. Make ready 1/2 cup - fresh parsley ☘, minced
9. Get 3-4 quarts - water (12-16 cups) 💧💧💧💧

While the exact origin of spaghetti aglio e olio is murky, there's no doubt it hails from Italy. Some say the dish comes from Naples, while others say it originated in the Southeastern region of Abruzzo. Regardless, it's agreed upon that it's a peasant dish, created by poor farmers who had nothing but the. It is packed with so much flavor, and it is amazingly garlicky without being too overpowering.

Steps to make Spaghetti Aglio e Olio:

1. Bring water to a boil in large pot. Add kosher salt. Drop in pasta and set timer for 10-12 mins.
2. Add half the olive oil (1/3 cup) to large cold pan with garlic and red chili pepper flakes. Heat on low-medium, shaking pan occasionally. You want the garlic to get a light golden brown color and gentle bubbles in the oil, but not too much. 1. When 10-12 mins are up, add rest of the oil (1/3 cup) to garlic and red chili pepper flakes. Use tongs to transfer pasta directly to pan with garlic and oil.
3. Mix pasta in energetically. Keep cooking in pan 4-5 more mins, adding few dashes of pasta water if pan looks dry.
4. Transfer to large mixing bowl. Squeeze lemon in then add tomatoes and parsley. Toss and serve.

Regardless, it's agreed upon that it's a peasant dish, created by poor farmers who had nothing but the. It is packed with so much flavor, and it is amazingly garlicky without being too overpowering. Prepare and drain spaghetti according to package directions. Don't forget to salt your water and work on preparing the other ingredients while the spaghetti is on the stove. Traditional recipe for Spaghetti aglio e olio.

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