The very best aglio olio
Aglio Olio is one of the very best classics. A typical dish for when you have nothing in the house and don’t feel like cooking, but it’s delicious!
Spaghetti AOP, as enthusiasts often abbreviate this dish. Simple but effective. With a minimum of ingredients, maximum flavor and ready in no time.
How to make aglio olio
1. Bring a large pan of water and salt to the boil. Add the spaghetti to the pan.
2. Cut a fresh red chili pepper into rings. Use more or less red pepper depending on how hot you want the dish to be. Cut the garlic into 1-millimeter slices.
3. Place a frying pan over low heat with a generous splash of oil. Add 1 sliced garlic clove while the oil is still cold. Gradually increase the temperature to medium heat. Remove the pan from the heat just before the garlic starts to fry. Add another generous splash of cold oil and return the pan to the heat. Repeat this several times over the course of 6 to 7 minutes, until all the garlic has infused the oil. The trick is to let the garlic impart its flavor to the oil by gently cooking it over medium heat, without letting the garlic fry and turn brown.
4. Turn the heat up slightly once all the garlic slices are in the pan. Add the red pepper and let it cook along for a few minutes until all the garlic has turned light golden brown.
5. Remove the pan from the heat and add a few tablespoons of pasta cooking water to the hot garlic oil (beware of splashes).
6. Remove the pasta from the pan when it is al dente and drain it in a colander. Reserve a cup of cooking water. Toss the pasta well through the garlic-oil mixture in the pan. Add some cooking water if the mixture becomes too dry. The oil should cling well to the glossy spaghetti.
7. Add 1 tablespoon of finely chopped parsley and grated Parmesan or pecorino to taste. Serve immediately.
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