Hey everyone, it’s John, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, aglio e olio. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Aglio e olio is one of the most favored of current trending meals in the world. It is appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. They are nice and they look wonderful. Aglio e olio is something that I have loved my whole life.
Spaghetti aglio e olio is a traditional Italian pasta dish from Naples. It is a typical dish of Neapolitan cuisine and is widely popular. Its popularity can be attributed to it being simple to prepare and the fact that it makes use of inexpensive, readily-available ingredients that have long shelf lives in a pantry. Spaghetti Aglio e Olio is a simple Italian dish of garlic, olive oil, parsley, and Parmigiano-Reggiano cheese tossed with cooked pasta.
To get started with this recipe, we have to first prepare a few components. You can cook aglio e olio using 8 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Aglio e olio:
- Get good quality olive oil
- Take garlic cloves
- Prepare Metric tonne of parsley
- Prepare Chilli flakes
- Get Fresh Fettuccine
- Prepare Salt
- Get Pepper
- Make ready lemon
Spaghetti Aglio e Olio with Lots of Kale.
Steps to make Aglio e olio:
- Although fresh pasta isn't imperative, it makes a phenomenal difference in the finished product. This takes about 10 total minutes to prepare and is one of the best dishes ive ever had.
- Prep: peel and finely slice (as finely as possible, feel free to mince them if you find it easier) the garlic cloves, and chop roughly a cup and a half of fresh parsley.
- Set a pot of heavily salted water to boil and heat the olive oil in a non stick pan over medium low heat.
- Place the pasta in the boiling water and cook until just before aldente, it will finish cooking in the pan. About a minute before the pasta is done, place the garlic in the oil to cook off the raw flavour.
- And the chilli flakes about 30 seconds before the pasta to wake them up a bit
- When the pasta is ready, tranfer to the pan using tongs, do not strain, the pasta water will help emulsify the sauce. Immedistely add the parsley, grind in a fair whack of cracked pepper (6-10 turns of the pepper mill) and salt.
- Toss to combine, turn off the heat and squeeze in half a lemon. Toss until the sauce thickens.
- Serve.
So that’s going to wrap it up with this exceptional food aglio e olio recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
