For all its simplicity, spaghetti aglio e olio is easy to mess up.
It’s really important not to overcook the garlic – no more than the faintest shade of gold, or it will taste bitter.
It’s also important to measure the salt. Too little, and the dish is insipid – too much and it’s ruined.
I always add a pinch of chilli flakes, and toss through some fresh parsley before serving (which technically makes it spaghetti aglio, olio, peperoncino e prezzemolo I guess.)
When I’m really pushing the boat out, I’ll a scattering of toasted breadcrumbs for a bit of crunch…;-)
Spaghetti aglio e olio (spaghetti with garlic and olive oil)
(serves 4)
- 500g spaghetti
- 4 Tb olive oil
- 4 cloves garlic, minced
- 1 tsp salt
- a generous pinch of chilli flakes (or to taste)
- a small bunch of flatleaf parsley, minced
- a crumbled slice of day-old sourdough, fried slowly in olive oil, to garnish (optional)
- Bring a large pot of salted water to the boil, and cook the spaghetti.
- Pour the olive oil into a small frying pan. Add the garlic, teaspoon of salt, and chilli flakes, then set it over a low heat.
- As soon as sizzles, turn the heat off and set aside.
- When the pasta is ready, drain it and transfer to a large heated bowl. Scrape all the contents of the frying pan into the bowl, add the parsley and toss well.
Ten More Bites 
Reblogged this on All About Writing and more.
Simple, yet flavorful pasta!
Sometimes simplicity is the best! I also like very similar version – Spaghetti con cipolla, especially with red onion and dash of red wine 🙂
Simple, yet so delicious, a great recipe indeed!