Pasta Aglio e Olio
Pasta with garlic, olive oil, chili flakes, and parsley.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Pasta Aglio e Olio is believed to have originated in Naples, Italy. Its simple ingredients suggest a humble beginning, possibly as a peasant dish utilizing readily available and inexpensive components. The dish reflects a culinary tradition of making the most of minimal resources.
Aglio e Olio is more than just a simple pasta dish; it's a representation of Italian resourcefulness and the appreciation for high-quality, basic ingredients. It is commonly considered a late-night meal or a quick and easy dish to prepare when time or ingredients are limited.
Simplicity and Resourcefulness
The dish embodies the Italian culinary philosophy of using few ingredients to create a flavorful and satisfying meal. It highlights the importance of quality over quantity.
Regional Variations
While the core ingredients remain consistent, regional variations might include the addition of breadcrumbs or other herbs, reflecting local preferences and available ingredients.
A Staple in Italian Homes
Aglio e Olio is a common dish prepared in Italian households, often as a quick and budget-friendly meal. It's a testament to the enduring appeal of simple, well-executed cooking.
Aglio e Olio is celebrated for its simplicity and bold flavors. The dish hinges on the harmonious marriage of garlic, olive oil, chili flakes, and parsley, creating a savory, spicy, and fragrant experience.
The primary flavors are derived from garlic (aglio), which is sautéed in olive oil (olio) to infuse the oil with its pungent aroma and taste. Red pepper flakes (chili flakes) contribute heat and a subtle fruity note. Parsley adds freshness and a touch of herbaceousness, balancing the richness of the oil and the spiciness of the chili. The pasta itself, often spaghetti, provides a neutral base for the other flavors to shine.
Garlic Browning
Pay close attention to the garlic while sautéing. It should be golden brown and fragrant, but not burnt. Burnt garlic will impart a bitter flavor to the dish.
Pasta Water
Reserve some of the pasta water before draining the pasta. The starchy water helps to emulsify the sauce and create a creamy texture.
Olive Oil Quality
Use high-quality extra virgin olive oil. The flavor of the olive oil is crucial to the overall taste of the dish, so choose one you enjoy.
Emulsification
The key to a good Aglio e Olio is emulsifying the oil and pasta water into a creamy sauce that coats the pasta strands. Stir vigorously while adding the pasta water.
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