The History of Aglio e Olio Spaghetti

Aglio e Olio Recipe with a secret ingredient

1 pound dried spaghetti
1/2 cup Angelica's olive oil
6 to 8 cloves garlic, very thinly sliced
5 sundried tomatoes thinly diced
1/2 teaspoon crushed red pepper flakes (or more, to taste)
optional garnishes: chopped fresh basik, freshly-grated Parmesan cheese

1. Cook Spaghetti: Boil salted water in a large pot. Cook spaghetti until just shy of al dente.
2. Sauté Garlic and Tomatoes: Heat olive oil in a large pan over medium heat.
Sauté sliced garlic and crushed red pepper for 3-5 minutes until lightly golden. Add diced sun-dried tomatoes. (Avoid burning the garlic; remove the pan from heat if needed.)
3. Combine Pasta and Sauce: Transfer cooked spaghetti to the pan using tongs, along with 1/2 cup of pasta water. Toss until coated. Add more water if needed to adiust. consistency.
Season to Taste: Adjust salt and red
pepper to taste.
5. Serve: Serve hot with your favorite toppings.

#pastarecipe #aglioeolio #easyrecipes

[DerzCooks]

Aglio e Olio Recipe with a secret ingredient if you want to make this at home:

1 pound dried spaghetti
1/2 cup Angelica's olive oil
6 to 8 cloves garlic, very thinly sliced
5 sundried tomatoes thinly diced
1/2 teaspoon crushed red pepper flakes (or more, to taste)
optional garnishes: chopped fresh basil, freshly-grated Parmesan cheese

1. Cook Spaghetti: Boil salted water in a large pot. Cook spaghetti until just shy of al dente.
2. Sauté Garlic and Tomatoes: Heat olive oil in a large pan over medium heat.
Sauté sliced garlic and crushed red pepper for 3-5 minutes until lightly golden. Add diced sun-dried tomatoes. (Avoid burning the garlic; remove the pan from heat if needed.)
3. Combine Pasta and Sauce: Transfer cooked spaghetti to the pan using tongs, along with 1/2 cup of pasta water. Toss until coated. Add more water if needed to adiust. consistency.
Season to Taste: Adjust salt and red
pepper to taste.
5. Serve: Serve hot with your favorite toppings.

Support the channel and buy my 100% Organic Arbequina Extra Virgin olive oil so I can buy more ingredients for videos:

[jen]

Ty for the recipe to refer to. Last time my ingredient amounts were off. 🤪

[WillScarlet-zciw]

We Italian-Americans, dating back to the early part of the 20th century, grew up with this dish at a time when Americans derided us for eating dishes made with garlic and making fun of our Italian last names. Now, so-called “chefs” have “discovered” it and it’s the rage. Surely, forgiveness is required here. Enjoy the pasta !

[fyeelessarndra]

My cousin never had pasta before, so I decided to make it for her. I cooked spaghetti bolognese, and she wasn't a fan. The following week, I cooked aglio e olio, and she loved it. She said something that really stuck with me. She said that the pasta bolognese initially looked really delicious to her because it was all red, but when she ate it, she didn't like the heavy tomato sauce. Few days later when she saw the aglio e olio, she wasn't impressed because it was all pale and didn't have much colour, but after she tasted it, she said she loved it. Looks can really be deceiving 🤣