How to Make Spaghetti Aglio e Olio
Spaghetti Aglio e Olio (e peperoncino!) is simple, healthy and sure to tickle your taste buds. Furthermore, join me along with one of my young superstar fans, Dorian as we create this astonishing dish in a beautiful Sydney park.
Additionally, Dorian’s enthusiasm and love for Italian food will be sure to make you rush to the kitchen and with just a few special ingredients, spaghetti with garlic and oil will become your go-to for a quick, irresistible meal.
Watch Spaghetti with Garlic and Oil video recipe video recipe:
How to Make SPAGHETTI AGLIO E OLIO Like an Italian
Vincenzo’s Top Tips To Make Spaghetti Aglio e Olio
Add extra EVOO
Firstly, If the ingredients aren’t smothered with EVOO, there probably isn’t enough! Add some extra oil as it is the key ingredient so that the pasta will be well lathered once it is mixed together.
Eat your pasta right away!
Spaghetti Aglio e olio should be cooked then eaten right away as it is best enjoyed hot from the pan!
Timing
Lastly, cook the garlic and chili gently, ensuring they don’t burn and become bitter.
Spaghetti Aglio e Olio
Print Recipe
Equipment
- Large deep round fry pan
- Large deep pot
- wooden spoon
- Sieve
- Grater
- Tongs
- Mixing bowl
Ingredients
- Spaghetti, 300-500g
- 2 Long chillies, you can also use chilli flakes if you prefer
- Bunch of fresh parsley
- 2 Garlic cloves
- Extra virgin olive oil, EVOO
- Rock salt
- Pepper
- Parmesan cheese
- 5 L Water
Instructions
- Add approx. 5litres of water to your pot and put it on the stove at a medium-high temperature.
- Finely slice 2 cloves of garlic and chop them into small pieces.
- Slice up both chillies and then cut these up into small pieces too.
- Chop a generous amount of parsley.
- To prepare your Spaghetti Aglio e Olio , put a large, deep fry pan on low heat and drizzle some EVOO over the top. After it heats up (around a minute or so), add the chopped chilli, garlic and parsley.
- Add some cracked pepper over the top and mix well using a wooden spoon.
- Leave this to cook for around 5 minutes and remember to stir it every now and then.
- Once the water has boiled, throw in some rock salt and mix it through. Now, add the pasta and cook it to the instructions on the packet (this is best served al dente).
- Keep an eye on the pan and make sure the garlic doesn’t burn as this will ruin the taste! If it starts to brown, add a small drop or two of water but be careful!
- Once the pasta has finished cooking, strain it and add it to the fry pan – adding a little boiled water as you go.
- Mix this together really well using a set of tongs and then swirl and toss the pasta around so that all of the ingredients which are at the bottom, come to the top and beautifully colour the strands of spaghetti.
- E ora si mangia, Vincenzo’s Plate….Enjoy!
Video
How to serve Spaghetti With Garlic and Oil
When serving spaghetti with garlic and oil, start by cooking the pasta until it is al dente, ensuring a perfect texture. In a large pan, combine the cooked pasta with the garlic and chili-infused olive oil sauce, gently tossing to coat the pasta evenly. Transfer the dressed spaghetti to a serving dish or individual plates, creating an enticing presentation. Sprinkle freshly chopped parsley over the top for a burst of freshness.
Optionally, add grated Parmesan cheese or red pepper flakes for additional flavor. Consider serving the spaghetti alongside a side salad or garlic bread to complement the dish. Remember to enjoy the Spaghetti Aglio e Olio immediately while it’s hot and fresh, allowing you to fully appreciate its delicious flavors.
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