Aglio e Olio means "Garlic and Oil" in Italian, and one of the simplest pasta dishes to make.
This is one dish which I don't mind drenched in (good-quality olive) oil.
Spaghetti Aglio e Olio - easy delicious pasta with shrimp, olive oil, garlic and chili flakes.
Ingredients of Pasta Agleoattolio (Aglio Et Olio)
- You need of Approx 4-6 oz. pasta (any kind works).
- You need 1/8 cup of olive oil.
- Prepare 2 of heaping tbsp butter or spread.
- Prepare 1 of palmful of oregano.
- It's of Heaping tsp diced garlic.
- It's 2 dashes of Italian dressing.
- It's 2-3 of shakes garlic salt.
- You need of Parmesan cheese.
- You need of Black pepper.
Pasta Agleoattolio (Aglio Et Olio) instructions
- Boil your pasta to package directions. Drain. Transfer from pot to a bowl..
- Using the same pot, pour in your olive oil, Italian dressing and garlic. Add a quick dash of water from faucet. Heat on low till it starts moving. Keep the liquid constantly moving, it'll burn quick! We don't want that! Add your butter, garlic salt and almost all the oregano while still keeping the liquid moving. ((TIP: oregano is key to this dish. If you're looking at it thinking "maybe that's too much oregano", add a pinch more...)) If anything starts turning brown, you burnt it. Total time for this step should only be like 5 minutes MAX after it starts simmering. Probably even less..
- Remove from heat. Return your pasta to the pot with the oil/butter mixture. Using your spoon, mix together well. I usually tilt the pot a bit and stir the pasta through the liquid in a circular motion till all the pasta is coated. The amount of liquid is the tricky part of this dish. If there's too much you'll have an oily, gross, bland mess. Too little and it'll be a dry sticky mess..
- Transfer pasta to a bowl/s. Sprinkle the rest of the oregano directly onto the pasta. I do this for a little extra blast of flavor. Then top with a healthy amount of Parmesan cheese, a bit of black pepper and you're done! Manja!.
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. Share: Rate this Recipe Cook the pasta in plenty of boiling salted water according to the package directions. Drain and place on a large, hot serving platter. Spinach Spaghetti Aglio e Olio. (Spaghetti aglio olio e peperoncino).
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