Thursday, January 13, 2011

Spaghetti Aglio e Olio (Spaghetti Garlic and Oil)

I recently started watching the Korean Drama "Pasta" which is about the complicated lives of the chefs at an Italian restaurant in Korea.  One of the dishes on the show that is of great importance to the main female character is Aglio e Olio, or garlic and oil pasta.

You MUST click on the larger picture.  This doesn't do it justice.

It is a beautifully simple dish - pasta, garlic, oil and a bit of cheese to round out the flavor.  I knew Mr. Unoriginal Chef would love this recipe due to his picky eating habits.

Today's recipe is courtesy of Chef John of foodwishes.  Please check out his blog - his recipes are delicious, and the videos are extremely helpful in guiding new and not so new cooks through unfamiliar dishes.  He's also hilarious.  And a Californian.  :-D

Ingredients (to serve approximately four people)
  • 1 Pound dry spaghetti
  • Salt and fresh ground black pepper
  • 6 cloves of garlic, sliced thin.
  • 1/2 cup olive oil.  (Chef John recommends regular.  I only have Extra Virgin, so I substituted 1/4th cup of butter, making it 1/4th olive oil, 1/4th butter.)
  • 1/4 teaspoon red pepper flakes (omitted, I dial down the fire in my food)
  • 1/4 cup chopped Italian parsley (I cheated and used dried parsley.)
  • 1 cup finely grated Parmesan cheese, Parmigiano-Reggiano highly recommended.  (I substituted with grated parmesan cheese.  Yes, out of the shaker.  I made do with what I have!)
1.  Start by slicing the garlic into long, thin slices.

2.  Boil water for your pasta.  When it begins to boil, add the pasta and cook to al dente.

3.  In a cold pan, add your olive oil and garlic.  Turn heat to medium and slowly saute the garlic.  As soon as it starts to bubble, turn the heat down to medium low.

4.  Stir the oil and garlic until the garlic begins to brown.  When it is lightly browned, turn the heat off and add about 1/2 cup of boiling pasta water (which is needed to stop the browning process.)

5.  Drain the pasta and pour into a large bowl.

6.  To the pasta, add salt, pepper and red pepper flakes.  Pour the garlic oil over the pasta.

7.  Add 2/3rds of the cheese and the parsley.  Mix to combine.

8.  Top with the remaining cheese when serving.

Mr. Unoriginal Chef was a fan of the simplicity in this dish (the first time I made it, I didn't have cheese... it was just garlic and oil, but the garlic flavor was infused into the oil) and really liked the garlicky and slightly nutty aftertaste.  However, I recommend having the cheese - it provides depth to the flavors.

I was a fan of how easy this dish is to prepare - the hardest part is slicing the garlic.  If you ever need a quick weeknight dinner, this is it.  The Mister added some Trader Joe's Chicken Tenderloins to add some protein, but you can also add grilled chicken or roast chicken.  Prepare this when you get the chance!

No comments:

Post a Comment