Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Cookwithlove

Spaghetti Aglio e Olio (garlic and oil)

Recommended Posts

I look forward to some tips on the technique to cook a nice spaghetti Alio Orio?

Thanks you,

Alex


主泡一杯邀西方. 馥郁幽香而湧.三焦回转沁心房

"Inhale the aroma before tasting and drinking, savour the goodness from the heart "

Share this post


Link to post
Share on other sites

I look forward to some tips on the technique to cook a nice spaghetti Alio Orio?

Thanks you,

Alex

In Italian it's Aglio (garlic) e (and) Olio (oil). It varies in Italian dialects but it is never called Alio Orio. This is one of those dishes that people have strong opinions about. Some people slice the garlic, some mince, some put whole crushed into extra virgin olive oil in a saute pan. Some allow the garlic to darken in the oil and remove it before serving. Some swear by the addition of red pepper flakes others say parmesan cheese should never be in it. I could go on but you hopefully get the point. It is a simple quick dish that can be prepared at a minutes notice with ingredients usually at hand. For me it consists of minced fresh garlic, extra virgin olive oil, crushed red pepper flakes, chopped fresh parsley, cooked spaghetti and (optional) freshly grated parmesan cheese plus salt and pepper.

I saute minced fresh garlic in extra virgin olive oil till softened, add crushed red pepper flakes and let saute for a few seconds then season with S & P. Toss drained cooked spaghetti in the pan along with a little pasta cooking water and add some chopped fresh parsley and mix well. Serve at once with freshly grated parmesan cheese.

So easy and so good!

Kate

Share this post


Link to post
Share on other sites

Thats about it...I used thinly sliced garlic and crushed dried Thai chilis. I usually warm the oil with the garlic and chilis when I start the pot of water and then let it sit until the spaghetti as almost cooked. Tops with fresh parsley and cheese.

one of the first things I learned to cook...after scrambled eggs of course

tracey


The great thing about barbeque is that when you get hungry 3 hours later....you can lick your fingers

Maxine

Avoid cutting yourself while slicing vegetables by getting someone else to hold them while you chop away.

"It is the government's fault, they've eaten everything."

My Webpage

garden state motorcyle association

Share this post


Link to post
Share on other sites

Me too -- minced fresh garlic, crushed dried chilli and olive oil. I don't really saute the garlic and peppers, just warm them very slowly while the pasta cooks: the garlic shouldn't colour, I think. Not too little oil. O, and I think it helps if you only use part of the oil to warm, and add some cold oil as well, because the flavour of the oil tends to get lost in cooking.

I don't salt the sauce.

I will usually add parmesan, but only a little, and it's not essential.

Share this post


Link to post
Share on other sites

Kate, Tracey and Paul, thanks for sharing. Sorry I spelled it wrongly. It should be, spaghetti "Alio e Olio" Many version and style of cooking. I learned the finer point. Many thanks and good days. Alex


主泡一杯邀西方. 馥郁幽香而湧.三焦回转沁心房

"Inhale the aroma before tasting and drinking, savour the goodness from the heart "

Share this post


Link to post
Share on other sites

While the spaghetti is cooking, warm a generous amount of extra-virgin olive oil gently in a large frying pan. Add a piece of dried chili or a whole small one (broken for more strength, left whole to be milder) and either a crushed clove or two of garlic or a couple of thin-sliced cloves. The garlic should become soft but not brown. If you are using a whole crush clove, remove it (or them) and discard when golden. Remove the pepper too. When the spaghetti is al dente, lift it out of the pot with a hand-held colander, big fork, or whatever works for you, and drop it into the frying pan. Toss it over low heat and serve immediately. You can top it with chopped parsley but not cheese.


Maureen B. Fant
www.maureenbfant.com

www.elifanttours.com

Share this post


Link to post
Share on other sites

I make this sauce a lot. About fifty-fifty on adding the crushed red peppers. I do make a version of it though where I add equal parts butter and olive oil. It isn't technically Aglio e Olio anymore, but it's still very good. I do this when I feel like a richer sauce.


"...which usually means underflavored, undersalted modern French cooking hidden under edible flowers and Mexican fruits."

- Jeffrey Steingarten, in reference to "California Cuisine".

Share this post


Link to post
Share on other sites

I found this video while viewing many others on this topic.  Italian chefs react to the most popular Aglio e Olio videos.

 

 

No cheese, you heathens...;)

 

I really like the rest of these Italia Squisita  videos as well.

 

  • Like 1

Share this post


Link to post
Share on other sites

  • Similar Content

    • By haresfur
      I found this article about arancino/arancina really interesting
       

    • By jennyandthejets
      I'll be in Naples for a few days next month and I wanted to try something traditional, and my friend recommended trying parmigiana. She said she loved it, but the problem is that she ate it at her Italian friend's house, and I won't be able to have that exact parmigiana. So, I did some research online and found a few restaurants that have good ratings and are serving allegedly great eggplant casserole. This place is 4 stars rated, but people seem not to agree whether the parmigiana is good or not.... On the other hand, this place has a great rating, appears when searching for the parmigiana, but nobody seems to write about it in their reviews. Finally, this one is said to have the best parmigiana in Naples (or in the world, for that matter), and I wanted to know if anyone had the so-called world's best?
      I would really appreciate if you could help me make the decision. Looking forward to your advice!

    • By alacarte
      I recently took a trip to Northern Italy, and was delighted to find that the cappuccino everywhere was just wonderful, without exception. Smooth, flavorful, aromatic perfect crema, strong but not too strong.
      Aside from the obvious answer (duh, Italians created cappuccino ), what makes Italian capp so fantastic, and how do I duplicate the effect here?
      I'm wondering if it's the water, the way the coffee is ground or stored, the machines used....I'm baffled.
      Also noticed that the serving size tended to be smaller than what I'm used to -- i.e. a small teacupful vs. a brimming mug or Starbucks supersize. Not sure why that is either.
      Grazie mille for any insight on this!
    • By Modernist Cuisine Team
      The Modernist Cuisine team is currently traveling the globe to research pizza and different pizza styles for our next book Modernist Pizza.  Nathan and the team will be in São Paulo and Buenos Aires soon. We'd love hear from the eGullet community—what pizzerias should they visit while they're there? You can read more about our next book Modernist Pizza here. Thanks in advance, everyone! 
    • By scordelia
      My article was published (my first one!)! Hooray! And I do have some Florentine restaurant recommendations including the new Osteria del Pavone which is amazing--lampredotto ravioli is now a thing and it must be tried.
       
      http://www.classicchicagomagazine.com/florence-in-winter/
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...