Classic Garlic
Olive Oil Pasta (Aglio e Olio)
Rejecting over-seasoning to restore the original flavor of ingredients, this authentic Aglio e Olio transforms humble garlic, olive oil, and chili into culinary center stage.
Western cuisine is not about high-end jargon; it is about bringing refined technique into everyones daily meals. This traditional Italian dish relies entirely on three simple pillars: garlic, extra virgin olive oil, and dried chili peppers. With fewer ingredients to hide behind, success depends entirely on precise heat control and the art of emulsifying pasta water with oil to create a silky sauce.
Ingredients
- 200 g spaghetti
- 4 cloves garlic
- 2 dried chili peppers
- 4 tbsp extra virgin olive oil
- 2 l water
- 16 g salt
- to taste chopped parsley
- to taste grated cheese
- to taste black pepper
Instructions
- 1Prepare the Aromatics
Prepare the ingredients by slicing the garlic cloves and cutting the dried chili peppers into sections on a cutting board.
Tip: Slice the garlic evenly so it cooks at a uniform rate in the oil. - 2Prepare the Pasta Water
Bring a pot containing exactly 2 liters of water to a vigorous boil, then dissolve 16 grams of salt into it. This properly seasoned water acts as the sole source of salt for the entire recipe.
Tip: Ensure the water is fully boiling and the salt is completely dissolved before adding the pasta. - 3Cook the Pasta
Place the spaghetti strands into the pot of boiling salted water and cook until done according to your preference.
Tip: Stir the pasta immediately after dropping it into the water to prevent sticking. - 4Start with a Cold Pan
Pour the extra virgin olive oil directly into a cold skillet. Do not turn on the heat yet, as starting cold is critical for the flavor infusion.
Tip: Starting with cold oil and a cold pan is essential to gently infuse the oil with garlic flavor without burning. - 5Slow-Cook Garlic
Add garlic slices to the cold oil, then turn on the heat and cook slowly over low heat, tilting the pan if necessary to keep the garlic submerged until lightly golden brown.
Tip: Watch the heat closely; low and slow cooking prevents the garlic from becoming bitter.
