Spaghetti Olio E Aglio (Spaghetti With Garlic in Olive Oil)
Spaghetti aglio e olio is a traditional Italian pasta dish from Naples. It is simple to make and does not take a long time. While the spaghetti is cooking the sauce is made. This recipe cooks fast and there are a lot of timed steps, please read the recipe carefully before cooking. Canola can be replaced for olive oil if there are any allergy concerns. Starchy pasta water is the key to this dish, so it is better to cook the spaghetti in a smaller pot other than a large pasta pot. Also the water must be highly salted when cooking the pasta, the salt content will not be as elevated as the nutrition info says.
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DIRECTIONS
- Add the salt to the water and bring to a boil.
- While the water is boiling slice the garlic thin and add to a large skillet, add the oil.
- When the water is boiling add the spaghetti to the water and cook 1 to 1.5 minutes less then recommended package instructions.
- While the pasta is cooking bring the skillet to medium heat and sweat the garlic; moving the contents around gently. Do not burn the garlic, heat management is key. About 2 minute before the spaghetti is ready add the red pepper to the skillet and continue moving the garlic and peppers.
- About 1 minute before the pasta is done remove 1/4 Cup of pasta water (a ladle works well). Add the starchy water to the oil carefully and mix with spatula or wooded spoon.
- When the pasta is done cooking remove and reserve 3/4 cup of pasta water. Drain the pasta and add it to the skillet with the oil. Mix well while cooking for a additional 1-2 minutes, Slowly adding the pasta water a little at a time until the pasta creamy and emulsified. ***not all the pasta water may be used, use discretion.***.
- Remove from the heat and plate 1/5 the pasta on a plate. Top with 1/5 the parmesan cheese and parsley. (Parsley is traditional, but i like the basil better).
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