Spaghetti aglio e olio are the midnight dish of Naples, the spaghettata di mezzanotte that is prepared when you return from a night out with ingredients that are always at home. Its origin dates back to the cuisine of southern farmers who could not afford more than garlic, oil and pasta.Despite having only three main ingredients, mastering the technique of browning garlic without burning it and emulsifying the oil requires precision and experience.
Italian
Spaghetti Aglio e Olio
Classic Neapolitan spaghetti aglio e olio with golden garlic and chilli.
- Italy
- Main course
- Vegan
- Light
- easy
5 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 450 kcal
- Protein 12 g
- Fiber 2.5 g
- Carbohydrates 58 g
- Fat 20 g
- Sodium 320 mg
Story behind the dish
Preparation
Spaghetti Aglio e Olio is a preparation from Italy with easy difficulty. Reserve about 17 minutes in total (5 for mise en place and preparation, 12 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 400 g of spaghetti.
- Have ready: 6 finely sliced cloves of garlic.
- Have ready: 100 ml of extra virgin olive oil.
- Have ready: 1 teaspoon chilli flakes.
- Have ready: plenty of chopped fresh parsley.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Cook the spaghetti in plenty of salted water until al dente.
Cook the spaghetti in abundantly salted water until al dente, reserving a glass of the cooking water. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result
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While the pasta is cooking
While the pasta is cooking, heat the olive oil over medium-low heat and brown the garlic slices slowly until they are golden brown but not burnt. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
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Add the chilli flakes to the oil with the golden garlic
Add the chilli flakes to the oil with the golden garlic, immediately remove from the heat. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
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Add the drained pasta directly to the pan with the oil…
Add the drained pasta directly to the pan with the flavored oil and a few tablespoons of the cooking water.
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Mix vigorously over medium heat until the paste absorbs the…
Mix vigorously over medium heat until the pasta absorbs the flavors and the cooking water creates a silky emulsion with the oil.
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Serve with plenty of fresh chopped parsley and black pepper.
Serve with plenty of fresh chopped parsley and black pepper.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Version with anchovies dissolved in the oil.
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