Aglio e Olio Pasta
Aglio e Olio is a pasta that delivers deep flavor without any complicated ingredients. Just by bringing out the aroma of garlic and the richness of olive oil, you can make a restaurant-quality bowl at home.
Ingredients
Ingredients
- Spaghetti100g
- Garlic cloves10
- Olive oil4 tbsp
- Peperoncino (dried chili)5
- Frozen shrimp6
- Basil leaves6 leaves
- SaltA pinch
- Black pepperA pinch
- Pasta water1 cup
Directions
- 1
Bring water to a boil, add 1 tbsp of salt, and cook the spaghetti.
- 2
Slice the garlic not too thick and not too thin, and prepare the basil leaves. The peperoncino adds heat — you can replace it with green chili or leave it out.
- 3
Pour a generous amount of olive oil into a pan and slowly sauté the garlic over low heat. Cooking it slowly over low heat brings out a deep, nutty garlic aroma.
- 4
Once the garlic turns golden, crumble in the peperoncino by hand for a spicy aroma. Don't fry it too long — about 20–30 seconds is enough to avoid a burnt taste.
- 5
Add the thawed and cleaned shrimp and stir-fry together.
- 6
Add the cooked pasta and stir-fry, adding the pasta water little by little.
- 7
Season with salt and pepper, top with a little chopped basil, and your simple yet richly flavored Aglio e Olio pasta is ready.
Tips
Sauté the garlic slowly over low heat · Be sure to use the pasta water · Don't skimp on the olive oil · Don't overcook the pasta · Adjust the final seasoning with salt