Spaghetti aglio e olio
Spaghetti aglio e olio
Σχετικά με τη συνταγή
Διατροφική αξία ανά μερίδα
Spaghetti aglio e olio
Υλικά
- 500 g (1 lb) spaghetti
- 3 garlic cloves, thinly sliced
- 2 chili peppers, thinly sliced into rings
- 100 ml extra virgin olive oil
- Salt
- Flaky sea salt, for serving
Εκτέλεση
Slice the garlic into thin rounds and the chili peppers into thin rings. For a spicier dish, leave the seeds in.
Place the olive oil, garlic, and chili peppers in a large skillet while it is still cold. Let them sit for about 5 minutes so the oil can absorb their flavors before turning on the heat.
Meanwhile, bring a large pot of generously salted water to a rolling boil. Add the spaghetti and cook it for 2’ less than the package directions.
Place the skillet over medium heat and gently warm the olive oil without letting it smoke. The garlic should soften and infuse the oil without browning or burning.
Using tongs, transfer the spaghetti directly from the pot to the skillet and add 1–2 ladles of the pasta cooking water.
Toss continuously for about 2 minutes, allowing the pasta to finish cooking while absorbing the flavors of the garlic and chili. The starchy pasta water will combine with the olive oil to create a light, glossy sauce that evenly coats the spaghetti.
Serve immediately in warm plates and finish with a sprinkle of flaky sea salt.
The secret to a perfect Aglio e Olio is starting with a cold skillet and cold olive oil. This allows the garlic to slowly infuse the oil without burning or becoming bitter.
For a milder flavor, remove the seeds from the chili peppers before slicing them.
Don’t skip the pasta cooking water. Its starch helps emulsify the olive oil, creating the signature silky sauce.
This dish is best served and enjoyed immediately while it’s hot, ensuring the perfect texture and aroma.
