My Dream Spaghetti Aglio e Olio
Far be it from me to make something simple more complicated, but in the case of the classic pasta dish aglio (garlic) and olio (olive oil), I always want more. More garlic, more flavor, more unctuousness. And behold, I’ve unlocked the key to this garlic-lovers pasta paradise. I confit the garlic in olive oil (sounds fancy but it’s super simple) rendering the cloves super soft, with a deeply mellowed flavor—all that aggressive raw garlic flavor is nowhere to be seen. It’s all pureed, combined with pasta water and tossed with those noodles. Still simple, but for me, even more delicious.
I’ve not included grated cheese to the recipe as its done traditionally, but if you wanted to add a handful of freshly grated parm go for it.
Serves 4
INGREDIENTS
2 ounces (about 20 cloves) whole garlic cloves
½ cup olive oil
1 pound dry spaghetti
¼ tsp pepper flakes
¼ cup minced flat leaf parsley, plus more for garnish
Kosher salt and freshly ground black pepper
METHOD
Add garlic and olive oil to a small saucepan over medium-low heat and let gently simmer for 30 minutes—turning to low if needed—until garlic is very soft and can be spread with the back of a spoon or knife. Let cool slightly, then pour garlic and oil into a small blender or food processor. Season with a few generous pinches of salt as a few grinds of pepper, then blend until pureed and smooth.
Cook pasta in well-salted water according to package instructions or until al dente. Reserve 1 cup of pasta water. Drain and return to the pot.
Add garlic mixture, chili flake and parsley to the pot along with half the pasta water and using tongs, vigorously stir the pasta, then add the remaining pasta water and continue to stir until a glossy sauce has formed and has coated the noodles.
Spoon onto a serving platter or individual bowls, garnish with flat leaf parsley and serve.
Have you made it?
Tag @petersom on Instagram or use #theextrataste. I’d love to see your dishes! xoPeter