No two spaghetti aglio e olio recipes are alike, but this one is pretty true to the classic method. The key is slowly toasting the garlic slices to a perfect golden-brown in the olive oil. If it’s too light, you don’t get the full flavor and if it’s too dark it gets bitter. My advice? Do it perfectly.
This is one of the first dishes my Italian MIL taught me to make! She told me this was an important dish to know as it is tasty, very economical and you can clean out the fridge using up leftovers. Boy was she right! It is GREATt just as is.. all on its own. During the summer, when our garden is overflowing, I sometimes add some grape tomatoes, eggplant or some zucchini and my favorite – fresh basil! I have made this using leftover chicken cutlets I diced up and made my food budget stretch a little farther. Be sure to watch the garlic cooking time and be aware that there is some cooking water from the pasta that is to be added to the garlic when it is finished browning.
It is mentioned in the video and my MIL made SURE I knew to do that as it adds necessary moisture to the sauce. I use at least a full ladle as I like it a bit more moist. NOTE: add the water slowly to avoid splattering! I made this last night and I added a cup of diced grape tomatoes and some crumbled bacon and topped with shredded fresh spinach. Perfect summer meal. My favorite is using sun dried tomatoes, spinach and fresh mozzarella. Can’t go wrong with this recipe!
Ingredients
1 pound uncooked spaghetti
6 cloves garlic, thinly sliced
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