Spicy Aglio e Olio Pasta
Classic Italian Aglio e Olio: A Delightful Lunch Recipe
Introducing a simple yet incredibly flavorful Aglio e Olio pasta recipe, perfect for a satisfying lunch. The delightful combination of fresh garlic and chili peppers awakens your appetite, complemented by the rich aroma of olive oil. For an extra kick, add Korean chili peppers (cheongyang peppers) to suit your taste.
Core Ingredients- 1 Korean chili pepper (Cheongyang pepper), seeds removed and finely chopped
- 7 cloves garlic, thinly sliced
- 100g spaghetti
- 9 Tbsp extra virgin olive oil
- 1L water (for boiling pasta)
- 2 bay leaves
Seasoning & Flavor Enhancers- 1 tsp Dashida (or chicken stock)
- 1 Tbsp salt (for boiling pasta)
- 1 tsp Dashida (or chicken stock)
- 1 Tbsp salt (for boiling pasta)
Cooking Instructions
Step 1
First, peel and thinly slice the 7 cloves of garlic. Finely chop the 1 Korean chili pepper after removing its seeds. Preparing the ingredients in advance will make the cooking process much smoother.
Step 2
In a large pot, add 1L of water, 1 Tbsp of salt, and 1 tsp of Dashida (or chicken stock). Bring to a boil over high heat. Once it’s at a rolling boil, prepare to cook the pasta.
Step 3
Once the water is boiling, add 100g of spaghetti and cook for 1-2 minutes less than the time indicated on the package. The key to Aglio e Olio is the pasta’s texture; usually, about 6 minutes of cooking yields the perfect al dente result. Be careful not to overcook it until mushy.
Step 4
While the pasta is cooking, heat a pan over low heat and add 9 Tbsp of extra virgin olive oil. Gently sauté the sliced garlic and 2 bay leaves. It’s crucial to cook the garlic slowly without burning it, allowing its subtle aroma to infuse into the oil. This process deepens the flavor of the garlic oil.
Step 5
Once the garlic is golden brown and fragrant, remove the bay leaves as they have now imparted their flavor. Leaving them in can impart a bitter taste.
Step 6
Drain the cooked spaghetti and immediately add it to the pan with the garlic-infused oil. Add about one ladleful of the pasta cooking water (pasta water) and stir-fry to emulsify the oil and water, creating a sauce that coats the pasta beautifully. The finely chopped chili pepper can also be added at this stage and stir-fried.
Step 7
Finally, turn off the heat and perform the ‘mantecare’ technique by shaking the pan vigorously or quickly stirring the ingredients. This process emulsifies the sauce, coating the pasta smoothly and enhancing the overall flavor.
Step 8
Transfer the finished Aglio e Olio pasta to a plate. Grind fresh black pepper generously over the top according to your preference, and enjoy this wonderfully simple yet deeply flavorful dish!
