Scarlett's pasta or Spaghetti Aglio e Olio (spaghetti with oil and garlic). Learn how to make Garlic Spaghetti (Spaghetti Aglio e Olio)! Try this easy recipe for Spaghetti Aglio e Olio, which is Italian for spaghetti with garlic and oil. While it cooks, add the garlic to the pan with the warm oil.
Spaghetti, Aglio, Olio e Peperoncino or also known as Spaghetti with Oil, Garlic and Hot Pepper is probably one of the most popular Italian Pasta Dish.
Pasta Aglio e Olio is easy to make, delicious to eat and the sexiest pasta recipe I know.
Spaghetti Aglio e Olio - easy delicious pasta with shrimp, olive oil, garlic and chili flakes.
You can have Scarlett's pasta or Spaghetti Aglio e Olio (spaghetti with oil and garlic) using 15 ingredients and 5 steps. Here is how you cook that.
Ingredients of Scarlett's pasta or Spaghetti Aglio e Olio (spaghetti with oil and garlic)
- It's of To cook the pasta:.
- Prepare 4-5 cups of water (to cook pasta).
- It's 1 tablespoon of salt (any salt of preference to salt pasta water).
- It's 250 g of pasta.
- Prepare of To make the garlic parsley oil sauce:.
- You need 1/2 cup of extra virgin olive oil.
- You need 100 g of soft unsalted butter.
- Prepare 5-6 cloves of garlic, finely sliced.
- It's 1 tablespoon of chilli flakes.
- You need To taste of salt and pepper.
- Prepare 3-4 tablespoons of pasta water (to loosen the pasta).
- It's 1 of lemon, sliced in half.
- It's 1/2 bag of fresh parsley, roughly chopped (use more or less depending on preference).
- Prepare of For garnish:.
- It's 2 tablespoons of parmesan cheese, grated (add more or less depending on preference).
This aglio e olio recipe is as good as Italian restaurants! Aglio e olio spaghetti is also speckled with red pepper flakes, which gives the recipe a subtle heat. The oil, garlic and heat transform this simple pasta dish. Spaghetti aglio e olio is about as primal a pasta dish as there is.
Scarlett's pasta or Spaghetti Aglio e Olio (spaghetti with oil and garlic) step by step
- In a stockpot add water and bring to a boil. Once water is boiling season water with salt. Add pasta to the pot and cook pasta, until al dente or according to the instructions on the packet (8-10 minutes)..
- In a large pan or wok on medium to low heat, add olive oil and the butter. Let the butter fully melt, and then add the thinly sliced garlic and stir frequently to prevent garlic from burning. Gently cook off the garlic until it is lightly golden brown on the edges, then add in the chilli flakes, season with salt and pepper and stir..
- Once the pasta has cooked turn off the heat. Add the drained spaghetti directly to the pan (add reserved pasta water if needed). Mix and toss spaghetti until it is thoroughly coated with the garlic oil. Turn off and remove pan from heat. Squeeze half a lemon and mix well together..
- Turn off the heat and now add the fresh parsley and a generous amount of grated parmesan cheese. Mix well together. Taste to check the flavour and season with salt if necessary. Squeeze in the remaining half a lemon and stir. Taste again and season if needed (add more pepper or salt depending on preference). Stir and mix thoroughly together..
- Serve with a final garnish grated parmesan. Serve and eat immediately while hot..
This is easily the most popular spaghetti recipe in Italy, and if you'll pardon the probably-annoying-to-Italians analogy, the comfort food equivalent to our "mac and cheese." This is a very simple recipe - in fact, the recipe is much easier to. Parmesan and crushed red pepper flakes (for serving). Whack garlic with the side of a chef's knife to crush; peel off skins. Heat ¼ cup oil in a large heavy pot over medium. While the exact origin of spaghetti aglio e olio is murky, there's no doubt it hails from Italy.