Scarlett's pasta or Spaghetti Aglio e Olio (spaghetti with oil and garlic). Spaghetti Aglio e Olio is a simple Italian dish of garlic, olive oil, parsley, and Parmigiano-Reggiano cheese tossed with cooked pasta. Learn how to make Garlic Spaghetti (Spaghetti Aglio e Olio)! Simple Pastas: Spaghetti with Garlic and Oil. Scarlett's pasta or Spaghetti Aglio e Olio (spaghetti with oil and garlic)

You can have Scarlett's pasta or Spaghetti Aglio e Olio (spaghetti with oil and garlic) using 15 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Scarlett's pasta or Spaghetti Aglio e Olio (spaghetti with oil and garlic)
  1. You need of To cook the pasta:.
  2. It’s 4-5 cups of water (to cook pasta).
  3. It’s 1 tablespoon of salt.
  4. You need 250 g of pasta Spaghetti.
  5. You need of To make the garlic parsley oil sauce:.
  6. It’s 1/2 cup of extra virgin olive oil.
  7. It’s 100 g of soft unsalted butter.
  8. Prepare 5-6 cloves of garlic, finely sliced.
  9. Prepare 1 tablespoon of chilli flakes.
  10. It’s To taste of salt and pepper.
  11. Prepare 3-4 tablespoons of pasta water (to loosen the pasta).
  12. You need 1 of lemon, sliced in half.
  13. You need 1/2 bag of fresh parsley, roughly chopped (use more or less depending on preference).
  14. It’s of For garnish:.
  15. Prepare 2 tablespoons of parmesan cheese, grated (add more or less depending on preference).

The dish is made by lightly sauteeing sliced, minced, or pressed garlic in olive oil, sometimes with the addition of dried red chili flakes (in which case its name is spaghetti aglio, olio e peperoncino), and tossing with spaghetti. While the exact origin of spaghetti aglio e olio is murky, there's no doubt it hails from Italy. Some say the dish comes from Naples, while others say it originated in the Southeastern region of Abruzzo. Regardless, it's agreed upon that it's a peasant dish, created by poor farmers who had nothing but the.

Scarlett's pasta or Spaghetti Aglio e Olio (spaghetti with oil and garlic) step by step

  1. In a stockpot add water and bring to a boil. Once water is boiling season water with salt. Add pasta to the pot and cook pasta, until al dente or according to the instructions on the packet (8-10 minutes)..

  2. In a large pan or wok on medium to low heat, add olive oil and the butter. Let the butter fully melt, and then add the thinly sliced garlic and stir frequently to prevent garlic from burning. Gently cook off the garlic until it is lightly golden brown on the edges, then add in the chilli flakes, season with salt and pepper and stir..

  3. Once the pasta has cooked, turn off the heat. Drain and add the spaghetti directly to the pan (add reserved pasta water if needed). Add garlic oil, mix and toss spaghetti until it is thoroughly coated. Remove pan from heat. Squeeze half a lemon and mix well together..

  4. Add the fresh parsley and a generous amount of grated parmesan cheese. Mix well together. Squeeze in the remaining half a lemon and stir. Taste and season if needed (add more pepper or salt depending on preference). Stir and mix thoroughly together..

  5. Serve with a final garnish grated parmesan. Serve and eat immediately while hot..

One of the most basic pasta sauces, aglio e olio uses just garlic and olive oil (and maybe a pinch of red pepper flakes for heat). Adding starchy pasta water to the skillet with the garlic and oil helps emulsify the sauce to create a creamier, less oily texture. Bring a large pot of water to a boil. Add a big pinch of salt and cook spaghetti pasta in. Spaghetti aglio e olio, which means "spaghetti with garlic and oil" in Italian, is a traditional Italian pasta dish originating from Napoli, made by sautéeing minced garlic in olive oil with dried red chili flakes then tossed with al dente spaghetti.