Friday, July 22, 2011

Spaghetti Aglio e Olio

Aglio e Olio ... 
This is the most basic of spaghetti, simplest & most popular in Italy.  
If you "claim" yourself as a Pasta Lover - like me
 - then this is the kind of spaghetti that you should known - taste - learn & cook first – before the others.  

Aglio e Olio itself means garlic & oil, therefore the main ingredient of spaghetti sauce lies in the use of garlic and olive oil.  So, looking for garlic with good quality, and if you have extra virgin olive oil (EVOO) with excellent quality then this is the "right" time to use it:) 
Aglio e Olio can also be combined with  shrimp and tomato salad , depending on what u have in hand and what occasion u have

  •  1 / 4 cup sliced ​​of garlic
  •  1 / 4 cup EVOO – extra virgin olive oil
  • 1 / 4 cup EVOO – extra virgin olive oil
  • Handful of Spaghettini
  • Fresh Parsley, to taste, roughly chopped
  • Red Chili Flakes, to taste 
  • Ground Black Paper, to taste 
  • Parmesan cheese, to taste
  • Salt, may be added if it is less salty, but still maintain that olive oil flavor is more prominent than others ingredients.

Directions : 
  • Boil water in a large sauce pan, when water is boiling add salt and enter the pasta.  Boiled pasta until al-dente
  • Sauté garlic  with EVOO on non-stick skillet with very low heat. Do not leave your stove single moment. 
  • Stir garlic with spatula, continuously. Remember, do not allow the garlic to become crisp or brown. Lift the garlic when discolored to gold-white , not brown & not crisp. 
  • Lift the pasta, drain, place in bowl.
  • Pour garlic and oil  over the pasta.
  • Sprinkle  red paper  flakes, ground black paper, fresh parsley & parmesan  cheese over the pasta. Stir well.
  • Serve on a serving dish with a sprinkling of parmesan cheese on top.
  • Enjoy! ;) 

Aglio e Olio is usually served with a little chopped Peperoncini  . 
The texture of this one is almost similar to the peppers because they still "belong" to groups of sweet paper. But Peperoncini have little spicy and bitter taste. Actually it is still possible to use Cayenne Pepper  for Aglio e Olio, but it will further highlight the spicy and cover the taste of garlic and EVOO that was supposed to be the dominant flavor of Aglio e Olio. So I chose to use red paper flakes which texture slightly more rugged than  red paper powder.

That morning I start  with a plate of Aglio e Olio. This Spaghetti is one I will never get bored with , the taste is mild but rich ... 

This is my First Love of pasta!
In Love from The First Plate :)

Stay Healthy & Loves Your Kitchen More! ;) 

Difficulty: Easy
Cooking Time: Less than 30minutes 
Makes: 3 servings


  1. hmm..... simple but with great yummy I believe... thx for sharing dear

  2. Oh I love this simple type of spaghetti! Fresh and easy =)

  3. @My Home Diary in Turkey
    'welcome dear & Tq ;)

    This is one of my fav too peggy, Tq :)

    Tq kate!
    It's taste good too :)

    Tq Erin!
    It's easy to make & tasty :)

  4. Wah... look at the amount of garlic! This is like Western version of Asian garlic noodle! I love it!! I know this is good.... and addicting! =P I will like this pasta too! Thanks for the idea...will be trying sooner than I think! Hehee.

  5. @Nami
    Basicaly Aglio e Olio is spaghetti with olive oil & garlic in "quite lots of" amount, but if u fry the garlic "properly" it's taste great & mild :)
    Give it a try & let me know ya... Tq! ;)

  6. It might be the most simple of pastas but it is without doubt the most delicious. Adam lived in Italy for many years and when he is feeling homesick this is what's on the dinner table. Lovely recipe.

  7. @Cheryl & Adam
    The most simple & the most delicious - agree with u cheryl!
    Tq! ;)


Tq for yout visit - your kind comment & positive feedbaback makes me happy ;)