If you’re looking for an easy weeknight dinner that your whole family will love, look no further than this Spaghetti Aglio E Olio recipe. Serve it with a green salad and some garlic bread, and you’ve got a meal that everyone will enjoy. Trust me, this dish is guaranteed to become a new family favorite!
RECIPE INGREDIENTS
- ½ pound Spaghettoni, large spaghetti
- 4 to 5 tablespoons Extra-Virgin Olive Oil
- 1 small Red Chili Pepper cut into very small brunoise
- 2 tablespoons Garlic very finely chopped
- 2 tablespoons Parsley Leaves chopped, reserve the stems
RECIPE INSTRUCTIONS
In a shallow dish (like a frying pan) add the pasta and barely cover the pasta. You want the pasta water to have as much starch as possible.
In a saucepan, heat the olive oil and the parsley stem and add some pasta water. Add the chili pepper, garlic and maybe a little more pasta water. The perfect formula is about 1 time olive oil for two times pasta water. Cook and mix well to create an emulsion.
Add the cooked pasta and mix vigorously to keep that emulsion with the pasta. You can always add a little more olive oil if you wish. Add the chopped parsley at the last minute.
Traditionally this dish is NOT served with cheese but as long as you do not have Italian at the dinner table, Bon Appetito 😊!!!
From: Chef Jean-Pierre
Mama Woon’s Kitchen 