Spaghetti Aglio e Olio (Pasta with Garlic and Olive Oil)

20 min
This is a classic Neapolitan dish that celebrates simplicity. It consists of long noodles, such as spaghetti, cooked “al dente” and finished in a pan with plenty of extra virgin olive oil. The oil is slowly infused with fresh garlic slices, cooked until golden brown but never burned. The secret of creamy sauce is achieved by adding some of the pasta's cooking water, rich in starch, which emulsifies with the oil. It is finished with fresh chopped parsley and a touch of black pepper.

INGREDIENTES

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4
Porciones

HERRAMIENTAS

  • + Large pot for pasta.
  • + Large, wide skillet.
  • + Cutting board and knife.
  • + Pasta tongs
  • + Bucket.

INSTRUCCIONES

Step 1:

Cook the Pasta. Bring plenty of water to a boil in the large pot. Add a good amount of salt (that tastes like the sea!). Cook the spaghetti according to the instructions on the package until they are “al dente”.

Step 2:

Infuse the Oil (The Secret). While the pasta is cooking, heat the olive oil in the large skillet over medium-low heat. Add the garlic slices.

Step 3:

Brown the Garlic. Cook the garlic slowly, stirring, for about 3-5 minutes. The goal is for the oil to be gently browned and perfumed. As the chef says, don't let it burn! As soon as the edges start to turn a dark golden color, it's ready.

Step 4:

Reserve the Magic Water. Just before draining the pasta, reserve at least one cup of the cooking water.

Step 5:

The Encounter. Drain the pasta (or pass it directly from the pot to the pan with tongs, dragging in some water). Add it to the pan with the garlic and oil.

Step 6:

The Emulsion. Raise the fire. Pour a generous scoop of the pasta water over the noodles. Saute and stir the pasta vigorously (“mantecare”) for a minute or two. You'll see how the starch in the water emulsifies with the oil, creating a light, creamy sauce that sticks to the pasta.

Step 7:

Finish. Turn off the fire. Add the freshly ground black pepper and chopped fresh parsley. Blend one last time.

Step 8:

Serve. Serve immediately, making sure to also pour in that silky sauce that remains at the bottom of the pan.

TIPS

  • + Don't Burn the Garlic! : It's rule number one. A burnt garlic turns the entire preparation bitter and inedible. Cook it over low heat and patiently.
  • + Pasta Water is an Ingredient: It's not just water, it's the “liquid gold” of pasta. The starch it contains is the natural emulsifier that binds oil and water, creating a creamy sauce without the need for cream or cheese.
  • + 'Cream': The vigorous motion of sautéing pasta in the pan with water and oil is a key Italian technique. This movement helps release starch and create the perfect emulsion.
  • + Oil Quality: Since there are very few ingredients, the quality of each one is essential. Use the best extra virgin olive oil you have; its flavor will be the star.
  • + Optional Spicy: If you like it spicy, you can add chili or chilli flakes to the oil along with the garlic for a classic Garlic, Oil and Chili Pepper.