Super Simple Aglio e Olio Pasta: Flavor Boosted with Cheongjungone Sauce!
A ‘Home Cook Wannabe Chef’s’ Ultra-Simple Aglio e Olio Recipe (with Cheongjungone Aglio e Olio Spaghetti Sauce – Garlic & Peperoncino)
Key Ingredients
- 5 cloves garlic
- 1/2 medium onion
- 2 king oyster mushrooms
- Cheongjungone Aglio e Olio Spaghetti Sauce (Garlic & Peperoncino) as needed
- 3 servings spaghetti
Cooking Instructions
Step 1
First, prepare the garlic, which is crucial for the aroma of Aglio e Olio. Slice the garlic as thinly as possible. This allows the flavor to infuse better when sautéed in oil, resulting in a more delicious pasta. Aim for thin, even slices.
Step 2
Next, slice the onion. It doesn’t need to be super thin, but slicing it into manageable pieces will be nice for texture when you eat it with the pasta. If you prefer a softer onion flavor, you can chop it finely.
Step 3
For the king oyster mushrooms, I recommend cutting them into slightly larger pieces to maintain a satisfying chew. The subtle sweetness and umami released from the mushrooms will enrich the overall flavor of the pasta.
Step 4
Now, let’s cook the spaghetti for 3 servings. In a generous pot of boiling water, add a pinch of salt. To prevent the pasta from sticking together and to add a hint of flavor, you can add a little olive oil while it cooks (this step is optional but recommended!). Once the pasta is cooked to your liking, drain it.
Step 5
Heat a generous amount of olive oil (any cooking oil will do!) in a wide pan over low heat. Add the sliced garlic and gently sauté it to release its aroma. Be careful not to burn the garlic; cook until a fragrant aroma fills the air.
Step 6
Once the pasta is cooked, don’t rinse it under cold water. Drain it and immediately toss it with a little olive oil. This helps to keep the strands from sticking together and retains moisture. If you’re in a hurry, you can skip this step.
Step 7
Here’s a tip for checking if your pasta is perfectly cooked: take out a strand and taste it or cut it. If you see a small white core in the center, it’s cooked ‘al dente’ – just right!
Step 8
Once the garlic is fragrant, add the sliced onion to the pan and sauté it with the garlic. Cook until the onions become translucent and release their sweet aroma. You might find yourself wanting to chop the onions finer next time!
Step 9
Now, add the large-cut king oyster mushrooms and stir-fry. You’ll notice the pan filling up as the mushrooms release their moisture. Continue to cook until the mushrooms are tender.
Step 10
Voilà! The star of today’s pasta: Cheongjungone’s ‘Aglio e Olio Spaghetti Sauce’. It already contains garlic and peperoncino, making it incredibly convenient for adding flavor without extra preparation. It’s packed with the tastes I love!
Step 11
Add about half of the prepared sauce to the sautéed vegetables and mix well. Once the sauce starts to simmer gently, add a little chicken stock or ‘dasida’ (a Korean beef-flavored bouillon) for extra umami, and let it simmer until the oil begins to bubble. (Adjust the amount of sauce to your preference.)
Step 12
We’re in the final stretch! Add the spaghetti you cooked and tossed with olive oil into the pan. Stir-fry briefly to combine the pasta with the sauce and vegetables.
Step 13
The key here is to toss everything gently from bottom to top, ensuring all ingredients are well coated. Serve this delicious pasta onto a plate, and for an extra touch, sprinkle with basil or parsley flakes. Your wonderful Aglio e Olio pasta is complete!
