Spaghetti aglio e olio
Description
The dish is prepared without unnecessary complications. Spaghetti aglio e olio (in Italian: Spaghetti aglio e olio) is a traditional, classic Italian dish invented in the Abruzzo region. Today, however, this dish is served everywhere across the Italian peninsula. The recipe for spaghetti aglio e olio is the same everywhere (which is rare for Italy, where every village tends to prepare each dish in its own way), with only one difference—some add chili pepper, while others don't. Additionally, grated cheese is often added to this dish, although it is not included in the original recipe. This aglio e olio pasta is usually served as a first course. In our menu, it can serve as a side dish. Good luck with the cooking! The dish is ready to be served.
Instructions
- 1
Step 1
Cook the spaghetti according to the instructions on the package (usually 7-8 minutes in boiling salted water).
- 2
Step 2
Heat olive oil in a skillet.
- 3
Step 3
Add finely chopped garlic to the heated oil. Fry for 1-2 minutes.
- 4
Step 4
Then I slightly modified the classic spaghetti aglio e olio recipe by adding some chili pepper to the pan. However, it's not in the original recipe, so you can skip this step.
- 5
Step 5
We fry for literally 1-2 minutes until the garlic aroma is released—and then remove from heat. Essentially, the pan contents are the sauce for spaghetti aglio e olio. Remove from heat.
- 6
Step 6
Mix the spaghetti and sauce, stir well—and serve.