Spaghetti with Garlic and Olive Oil: Spaghetti con Agio e Olio D'Oliva
Happy Monday!
If you have a little kid like I do, then you know how much kids love pasta. Come to think of it, everyone I know loves pasta! The other day my daughter asked for her perennial favorite: Pasta with Garlic.
This is a deceptively simple dish, but to make it well you need a few tricks up your sleeve. Here is my version from when I worked in Dublin, Ireland years ago for an Italian Chef. It is, to this day, still my favorite version.
Spaghetti con Agio e Olio D'Oliva
12 ounces dried spaghetti
1/4 cup olive oil
3 cloves of garlic peeled
Salt and Pepper
2-3 Tbs. minced flat leaf parsley-optional
Freshly grated Parmesan cheese to garnish
Bring 4-6 quarts of salted water to a boil. Add a little olive oil to prevent the pasta from sticking. Add the spaghetti and cook according the package for al denté doneness.
Meanwhile, heat the 1/4 cup of olive oil in a 10 inch sauté pan. Slice one clove of garlic as thinly as possible. Add the garlic slices along with a little salt and pepper to the oil and turn the heat to low.
Fry the garlic until it just turns a golden brown color. with a slotted spoon remove the garlic from the pan and onto a paper towel, leaving behind all the oil.
Mince the remaining garlic and add to the pan. Sauté over medium heat until fragrant.
By now the pasta should be close to done. Remove 1/4 cup of the boiling liquid and set aside. Drain the spaghetti, and add it to the garlic and oil along with the parsley, and reserved pasta water.
Toss to coat the pasta with the oil and allow the water to evaporate. The starch in the water adds a silky texture to the finished dish.
Split the Spaghetti between 3 or 4 bowls, garnish with the sliced garlic, Parmesan cheese, and a little parsley.
Serve and enjoy!
If you have a little kid like I do, then you know how much kids love pasta. Come to think of it, everyone I know loves pasta! The other day my daughter asked for her perennial favorite: Pasta with Garlic.
This is a deceptively simple dish, but to make it well you need a few tricks up your sleeve. Here is my version from when I worked in Dublin, Ireland years ago for an Italian Chef. It is, to this day, still my favorite version.
Spaghetti con Agio e Olio D'Oliva
12 ounces dried spaghetti
1/4 cup olive oil
3 cloves of garlic peeled
Salt and Pepper
2-3 Tbs. minced flat leaf parsley-optional
Freshly grated Parmesan cheese to garnish
Bring 4-6 quarts of salted water to a boil. Add a little olive oil to prevent the pasta from sticking. Add the spaghetti and cook according the package for al denté doneness.
Meanwhile, heat the 1/4 cup of olive oil in a 10 inch sauté pan. Slice one clove of garlic as thinly as possible. Add the garlic slices along with a little salt and pepper to the oil and turn the heat to low.
Fry the garlic until it just turns a golden brown color. with a slotted spoon remove the garlic from the pan and onto a paper towel, leaving behind all the oil.
Mince the remaining garlic and add to the pan. Sauté over medium heat until fragrant.
By now the pasta should be close to done. Remove 1/4 cup of the boiling liquid and set aside. Drain the spaghetti, and add it to the garlic and oil along with the parsley, and reserved pasta water.
Toss to coat the pasta with the oil and allow the water to evaporate. The starch in the water adds a silky texture to the finished dish.
Split the Spaghetti between 3 or 4 bowls, garnish with the sliced garlic, Parmesan cheese, and a little parsley.
Serve and enjoy!
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