Spaghetti aglio e olio, the recipe.
Spaghetti aglio e olio are a classic of Italian cuisine, simple but full of flavor. This version without chili pepper is perfect for those who prefer a more delicate but still delicious flavor.
Ingredients
– 320 g of spaghetti;
– 4 cloves of garlic;
– 100 ml of extra virgin olive oil;
– Salt to taste;
– Chopped fresh parsley.
Preparation
First, peel the garlic cloves and slice them thinly.
In a large pot, bring plenty of salted water to a boil. Cook the spaghetti al dente according to the package directions.
While the pasta is cooking, heat the extra virgin olive oil in a large skillet over medium-low heat. Add the sliced garlic and brown slowly, without burning it, for about 2-3 minutes.
Drain the spaghetti a couple of minutes in advance, reserving a cup of the cooking water. Add the spaghetti to the pan with the oil and garlic, stirring well to flavor it and release some of the starch. If necessary, add a little cooking water to better mix everything together and to form the "famous" creamy sauce.
Distribute the spaghetti among the plates, garnishing with a little chopped fresh parsley, if desired. Serve immediately.
Tips: For a more intense flavor, you can lightly crush the garlic cloves before slicing them; use a high-quality extra virgin olive oil to get the best possible flavor; always save a little of the pasta cooking water to help blend the sauce.
Spaghetti aglio e olio is a versatile and quick recipe, ideal for a simple but tasty dinner. Try this version without chili pepper for a light and aromatic dish, perfect for any occasion.
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Spaghetti with garlic and oil, the recipe – Spaghetti à l’ail et à l’huile, la recette – Espaguetis con ajo y aceite, la receta – Esparguete com alho e azeite, a receita – Spaghetti mit Knoblauch und Öl, das Rezept – Spaghetti mit Knoblauch und Öl, das Rezept
The text of the post was written with the help of Copilot, a virtual assistant based on artificial intelligence.
