Hey Dude! I'm El Cookerino, and today I'll show you how to make perfect Spaghetti Aglio e Olio. It's an authentic delight on your plate. The special thing about this dish is the emulsion that makes every bite a creamy experience. It looks so delicious, and it tastes just as incredibly delicious. With just five ingredients, it tastes truly original, like in Italy, and it's naturally vegetarian. With my Cookerino step-by-step instructions and my tips and tricks, you'll nail this recipe for sure. It's a taste explosion that will melt your heart. It's a fantastic meal for a date night or a perfect classic for the whole family. I love it and could eat it every day. Spaghetti Aglio e Olio can be so good and easy!
Ingredients for one serving:
125g Spaghetti
2 cloves of garlic
3 tbsp olive oil
1 handful of parsley
"Generous" amount of salt (The pasta water should taste as salty as the Mediterranean Sea)
1 small (or 1/2 large) chili pepper
Instructions:
Start by boiling water. Once it boils, add a generous amount of salt and 125g of spaghetti. Cook the spaghetti for only half of the recommended cooking time stated on the package.
Slice 2 cloves of garlic lengthwise and cut them into thin slices.
Pluck and chop a handful of parsley leaves, and keep the stems for later use.
Halve 1 small (or 1/2 large) chili pepper and cut it into small strips.
Heat 3 tbsp of olive oil in a pan and lightly toast the garlic. Be careful not to let it become too brown.
Add the chopped chili pepper and parsley stems to the pan and sauté them briefly.
Deglaze with some pasta water.
Remove the spaghetti from the water after half of the recommended cooking time and add them directly to the pan.
Toss and stir until the pasta is al dente.
Remove the parsley stems.
Add more pasta water from time to time.
Add about 2/3 of the chopped parsley and stir it in.
Plate the spaghetti, garnish with the remaining parsley, and enjoy!
Have fun cooking!
*Kitchen Hack: Salt the pasta water generously, and then taste it. It should be as salty as the Mediterranean Sea. 🙂 Later on, it's harder to adjust the saltiness.*
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