SPAGHETTI AGLIO E OLIO

Today we're going real basic. I’m making spaghetti Aglio e Olio. It’s spaghetti with oil and garlic that’s what Aglio e Olio means. Aglio is garlic and Olio is oil. It’s the simplest pasta you can make which makes it the most difficult.


It’s literally Garlic, Red Pepper Flake, Salt, Spaghetti, Parsley, and Olive Oil. That’s it!


We’re going to have to nail it! I’ve seen a lot of ways to do it, and lots of additions. In Italy it’s apparently a sin to put cheese on this. If served with cheese to an Italian they will call it Cacio e Pepe. So we’re not gonna put any cheese on although feel free to go ahead and add cheese if you like. I’ve seen people add lemon to this, all of those things are good. But I’m gonna show you the most basic way to make the most basic pasta, probably also the cheapest, and if done right one of the best.


So let’s just get into it, the first thing we want to do is prep the ingredients for our sauce.


Garlic:

3 to 4 big cloves should be plenty for this dish. Some people like garlic more than others and I found that a lot of real Italians don’t like a lot of garlic, but I do! So I am going with a little bit more. Feel free to use your judgement. We want to use the big cloves because they are easier to slice. Even, thin slices are important because a lot of that garlic flavor gets cooked off, but we still want to be able to taste it.

  1. Peel your garlic cloves by removing the skins of each clove.

  2. Take your time, thinly slice your garlic cloves.


Parsely:

  1. Wash and dry your parsley. Remove the stem.

  2. Gather the Parsley up in a bunch and run your knife along the bunch in a chopping motion close to your cutting board. Slow down when you get to the end and gather your parsley together and continue chopping.

  3. Continue chopping your parsley until you have a finely minced batch of parsley.

The prep work for this dish is a great time to practice your knife skills.


So we’re pretty much ready to go. I’ve got a big pot of salt water boiling over there the only time you’re really going to season this is through the pasta water so now more than ever it’s important to make sure the water is properly salted. We are going to use a lot of the pasta water to make this dish.


The sauce is basically an emulsification of the olive oil infused with red pepper flakes and garlic and the starchy pasta water. That's it. So we want to make sure the pasta was all salted.

 

INGREDIENTS

  • 1lb of dried Spaghetti Pasta

  • 3-4 large garlic cloves

  • Olive Oil

  • 1 bunch of Parsley (Minced)

  • Red Pepper flakes (To taste)

  • Salt and Pepper to taste

 

DIRECTIONS