Introduction
There's something magical about the simplicity of a perfectly cooked pasta dish. Today, I'm sharing my go-to recipe for Aglio e Olio - a classic Italian pasta that proves you don't need many ingredients to create something extraordinary.
Ingredients
- 400g spaghetti
- 6 cloves garlic, thinly sliced
- 1/2 cup extra virgin olive oil
- 1 tsp red pepper flakes
- Fresh parsley, chopped
- Parmigiano-Reggiano cheese
- Sea salt and black pepper
The Cooking Process
Preparing the Base
The secret to great Aglio e Olio lies in the gentle cooking of garlic in olive oil. Heat the oil in a large pan over medium-low heat, then add the sliced garlic. The goal is golden, fragrant garlic - never brown or burnt.
Bringing It Together
Once your spaghetti is al dente, reserve a cup of the starchy pasta water before draining. This liquid gold will help create a silky sauce that clings to every strand.
Add the hot pasta directly to the garlic oil, along with a splash of pasta water. Toss vigorously - this is where the magic happens as the starch emulsifies with the oil.
The Final Touch
Finish with fresh parsley, a generous grating of cheese, and a crack of black pepper. The dish should be glossy, aromatic, and utterly irresistible.
Reflection
Cooking this dish reminds me why I love simple Italian cuisine. With just a handful of quality ingredients and proper technique, you can create something that feeds both the body and soul. The key is respecting each component and understanding how they work together.
Tips for Success
- Use the best olive oil you can afford
- Don't rush the garlic - low and slow is the way
- Save that pasta water - it's crucial for the sauce
- Serve immediately while everything is hot
Buon appetito!
"The best meals are often the simplest ones, made with love and attention to detail."