Spaghetti Aglio e Olio: 12-Min Recipe

One of the most scrumptious and simplest pastas to make at home is Spaghetti Aglio e Olio. It takes hardly 12 minutes to cook up. 

The base of this dish is only 3 things -- garlic, extra virgin olive oil, spaghetti. You can add any extras you desire.
Ashish Mehrotra and Deepa Mehrotra take you through this recipe.

This dish has its roots in Naples, Italy, and its taste comes from a melange of flavours -- the buttery pasta, pungent garlic, peppery olive oil.

Ingredients

• 500 gm spaghetti, uncooked
• 3 tbsp extra virgin olive oil
• 4 tsp minced or sliced garlic
• 2 tsp chilly flakes, optional
• 1½ tsp salt + extra for boiling the pasta
• 3-4 tbsp grated cheese, preferably Parmesan or pecorino, optional

Method

• Boil spaghetti in a large saucepan of water (about 6 cups) with 3 tsp of salt.
  Cook spaghetti for 9 minutes and drain while still al dente or slightly raw.
• Al dente means 'to the tooth' or pasta that has a bite to it and is not too soft.
• Drain but reserve ½ cup of pasta water.

Method, Continued

• In a large saucepan fry the garlic in olive oil over medium heat till it pinks a little.
  Add spaghetti and reserved pasta water.
  Add chilly flakes, toss and cook for 2-3 minutes more.
• Take off heat, plate and serve hot, with cheese sprinkled on top.
• Serves 3-4.

Tips

• It is important to not over-boil the spaghetti
• Variations on this recipe could be the addition of 1-2 tsp freshly crushed black pepper.
• Or ½ to 1 cup fried up sliced red and yellow peppers.
• Or 2 tbsp finely chopped curled parsley.
• Or a few black olives for garnish.