Garlic Lover’s Dream: Upgraded Aglio e Olio Pasta
Boost Your Stamina with Plenty of Garlic! An Enhanced Aglio e Olio Pasta with a Spicy Kick
I made this simple and clean dish thinking of enjoying it with my eldest daughter who came home late. It’s a perfect meal for a quick, satisfying dinner.
Pasta
- De Cecco Spaghettini 250g: Use De Cecco Spaghettini for a wonderfully chewy texture.
Flavor Enhancers
- Whole Garlic Cloves 30 cloves: Generously use garlic for a rich aroma and flavor.
- Minced Garlic 1 Tbsp: Deepens the garlic essence of the dish.
- Olive Oil 7 Tbsp: Fresh extra virgin olive oil is the heart of Aglio e Olio.
- Dried Basil 1 tsp: The aromatic hint of basil elevates the pasta’s flavor.
- Salt 1 tsp: For boiling the pasta and seasoning.
- Whole Black Peppercorns (to taste): Freshly ground pepper adds a wonderful fragrance at the end.
- Dried Red Chilies (Peperoncino) 5: For a touch of spicy delight. Adjust to your preference. (Qingjiao peppers can be substituted)
- Fresh Parsley (chopped, for garnish): Adds freshness and visual appeal.
- Whole Garlic Cloves 30 cloves: Generously use garlic for a rich aroma and flavor.
- Minced Garlic 1 Tbsp: Deepens the garlic essence of the dish.
- Olive Oil 7 Tbsp: Fresh extra virgin olive oil is the heart of Aglio e Olio.
- Dried Basil 1 tsp: The aromatic hint of basil elevates the pasta’s flavor.
- Salt 1 tsp: For boiling the pasta and seasoning.
- Whole Black Peppercorns (to taste): Freshly ground pepper adds a wonderful fragrance at the end.
- Dried Red Chilies (Peperoncino) 5: For a touch of spicy delight. Adjust to your preference. (Qingjiao peppers can be substituted)
- Fresh Parsley (chopped, for garnish): Adds freshness and visual appeal.
Cooking Instructions
Step 1
Peel the 30 whole garlic cloves and thinly slice them. Thinly sliced garlic will sauté without burning and release its flavor beautifully into the oil.
Step 2
Crush the 5 dried red chilies (peperoncino) into small pieces. If you like more heat, add more chilies. If you don’t have peperoncino, you can finely chop some Korean green chilies (Qingjiao). Removing the seeds will reduce the spiciness.
Step 3
Fill a large pot with plenty of water. Add 1 Tbsp of olive oil and 1 tsp of salt, and bring to a rolling boil. Once boiling, add the 250g of De Cecco Spaghettini and cook for 9 minutes, which is about 1 minute less than the package instructions. Reserve about 1 cup of the pasta water before draining.
Step 4
Heat a large skillet over medium-low heat. Add 7 Tbsp of extra virgin olive oil. Add the thinly sliced garlic and sauté gently, ensuring it doesn’t burn, until fragrant and lightly golden. Once the garlic starts to turn golden, add the crushed dried chilies and sauté together to release their spicy aroma.
Step 5
When a wonderful aroma rises from the garlic and chilies, pour in about 2 ladles (approx. 100ml) of the reserved pasta water. The pasta water helps to emulsify the sauce, creating a smooth consistency and melding the flavors.
Step 6
Add the Spaghettini, which has been cooked for 9 minutes, directly into the skillet with the oil, garlic, chilies, and pasta water. Toss quickly to coat the pasta evenly with the sauce. Add more pasta water if needed to reach your desired consistency.
Step 7
Finally, grind in some whole black peppercorns and add 1 tsp of dried basil. Stir gently to combine and let the flavors meld. For an even stronger garlic flavor, you can optionally add 1 Tbsp of minced garlic at this stage. Garnish with freshly chopped parsley for a beautiful and aromatic finish to your Aglio e Olio pasta.
