Spaghetti et Aglio e Olio (Spaghetti with garlic and oil)

Spaghetti et Aglio e Olio (Spaghetti with garlic and oil)
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After Thanksgiving; after I have my one perfect sandwich from leftovers (I know; I sound like Joey from ‘Friends’ !) I start to crave really simple dishes for awhile. Salads, OK maybe another perfect sandwich but also simpler dishes, soups and pasta; including this most simple of pasta dishes.

My Grandmother’s Italian neighbors thought this dish significant of tough times when food had to be stretched to feed a family. I’ve always just loved it..for the simplicity and ease of preparation and sure; it’s OK that it doesn’t break the bank too!

Really, what could be simpler? Pasta, garlic, olive oil and Parmesan cheese. This is an extremely simple dish but if made well, it is simply divine. The secret to this dish is to infuse the olive oil with the garlic; beyond infused it’s called burned; so keep a close eye on that garlic!

Enjoy alone or with a salad and it’s also perfect as a side dish to almost any meal.

I’ve put together a list of my favorite dishes using Thanksgiving leftovers as well as some of the lighter fare I like to prepare after the splurge of the holidays. Enjoy!

Spaghetti et Aglio e Olio (Spaghetti with garlic and oil)

Spaghetti et Aglio e Olio (Spaghetti with garlic and oil)

Ingredients

  • 1 lb spaghetti
  • 6 garlic cloves
  • Extra Virgin Olive Oil (Yes, GOOD Olive Oil is a must!)
  • Salt and Pepper to taste
  • Parmesan Cheese
  • Paprika (optional but I like to dust it on top for just a bit of color)

Preparation

  1. Using a garlic press, press the garlic into a saute pan or mince very finely. Pressing the garlic will release the juices more, allowing the flavors to diffuse throughout the oil.
  2. Pour the olive oil into the pan, be sure there is enough to cover the bottom and all of the garlic. Don't worry if you have to use a bit extra oil; it will be left in the pan when you serve the dish so it's best to make sure the garlic is covered so that the oil and garlic flavors can meld. Stir the mixture with a wooden spoon and let it stand while preparing the spaghetti.
  3. Bring a large pot of salted water to boil and put the spaghetti in the boiling water making sure the noodles are separated.
  4. Cooking time is about 9-11 minutes, depending on the variety of noodle you use.
  5. Drain the spaghetti.
  6. Heat the olive oil and garlic on high, bringing the garlic to a boil, stirring constantly. This will mellow the flavor of the garlic but be sure not to burn it. Turn off the heat and add the noodles and mix well so that all of the noodles are covered with the garlic oil.
  7. Season to taste with salt and pepper.
  8. Serve from the pan using spaghetti tongs.
  9. Top with grated Parmesan cheese. Dust with Paprika if using.

Notes

Serve with bread and enjoy with a cold glass of Pinot Grigio! So very simple and so very mouth watering

http://www.creative-culinary.com/spaghetti-et-aglio-e-olio-spaghetti-with-garlic-and-oil/

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{ 9 comments… read them below or add one }

1 Connie Myburgh August 27, 2012 at 3:41 am

This is EMERGENCY pasta yes but in Italy we fry one or two whole dry peperoncino (chilly) with the oil, to your taste which finishes it well. To make it the tastiest spaghetti ever, you can fry one or two anchovy fishes (bottled with oil) with the olive oil until it is fine and absorbed with the oil. Add all the other ingredients as normal – we never tried paprika though. The anchovy fishes gives the best salty taste ever.

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2 Creative Culinary August 27, 2012 at 12:53 pm

I’ll have to try that…I’m always up for putting a spin on something and making it new again…thanks!

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3 My Kitchen in the Rockies November 27, 2010 at 8:23 pm

My husbands very favorite!

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4 Mardi@eatlivetravelwrite November 27, 2010 at 7:38 pm

Looks like a perfect antidote to turkey overload!

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5 Creative Culinary November 28, 2010 at 8:50 am

And that’s exactly what it was. I had a big turkey and a ton of leftovers but just needed pasta!

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6 coco cooks November 27, 2010 at 3:09 pm

This dish got me through school.Never tire of it.

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7 AnnieH November 27, 2010 at 2:02 pm

Be still my heart!! Every year, the day after Thanksgiving I am craving pasta while my husband wants to wade through all of the leftovers. He’s working this evening and I’m trying this recipe tonight!! Thanks.

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8 Nisrine, Dinners and Dreams November 27, 2010 at 1:02 pm

It looks wonderful and easy to make. Totally my kind of recipe!

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9 Creative Culinary November 28, 2010 at 8:49 am

And that’s exactly why I made it! Tired, late and craving anything BUT turkey; it was perfect.

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