Spaghetti Aglio e Olio
There are going to be a few variations of this recipe to follow but start with this one just to get a sense of what it is.
Serves 4
¼ Cup extra virgin olive oil
4 Cloves garlic, crushed
A handful of chopped fresh Italian parsley (about 1 tbsp)
Salt
Pepper
1 375 g box whole wheat spaghetti
– Bring a large pot of water to boil, season liberally with salt so the water tastes like the sea.
– When the water comes to a boil, cook pasta a minute less than the box directions.
– Reserve a ½ cup of the pasta water just before you strain it.
Meanwhile prepare the sauce in a non-stick skillet:
– In a large frying pan add the olive oil and garlic, then turn the heat to medium low; sauté the garlic on this low temperature for about 10 minutes or until the edges of the garlic start to brown. If the garlic is browning too quickly then drop the heat to low.
– Season the oil and garlic with salt and pepper, about half a tsp of salt and a ¼ tsp pepper.
– When the pasta is cooked add ½ a cup of the pasta water to the oil and garlic mixture. Turn the heat up to medium high.
– Add the pasta to the pan and mix well.
– Turn the heat off the pan when most of the liquid has cooked out.
– Mix in the fresh parsley.
– Taste and adjust seasoning.
Notes:
- This is the basic aglio e olio sauce; you can add chili flakes to the oil when you add the garlic if you like a little heat.
- If you are feeling adventurous and have never tried it, add anchovies at the same time as the garlic. It’s not fishy but salty and nutty; so good!
- This is a clean, classic pasta dish.
- Top with fresh parmesan cheese if you so desire.