| Prep: 10 mins | Cook: 20 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 598 | 28g | 6g | 75g |
| sugars | fibre | protein | salt |
| 2g | 4g | 20g | 0.65g |
As a Miami resident with Cuban and Spanish roots, I am always captivated by recipes that blend the straightforward and the exotic. One of my true favorites has to be the venerable Spaghetti Aglio e Olio (Spaghetti with Garlic and Oil). Just imagine- twirls of salt-kissed spaghetti, bathed in golden olive oil and perfumed with subtly-spiced garlic slices. A firework of taste within its modest dressing, this recipe graces your palate with authentic Mediterranean flavors.
The Dance of Simplicity and Flair
What I love about this recipe is the balance it strikes between simplicity and flair. Like the various rhythms and patterns that converge in a dance, Spaghetti Aglio e Olio fuses basic ingredients into an art of its own. Whether it’s a family dinner or gathering with friends, this dish carves its own niche.
Similar to Spanish Salmorejo or Cuban Picadillo, Spaghetti Aglio e Olio thrives with its unpretentious flavors. And while you may pair it with a plethora of other dishes, I find it goes superb with Mojo-Marinated Pork Shoulder Roast that highlights sweet and citric Caribbean flavors.
Nature’s Bounty- Health Benefits
Besides its gustatory appeal, this pasta dish also carries its share of health benefits. The extra virgin olive oil, a central component of the recipe, is rich in monounsaturated fats, which is known to promote heart health. Also, its polyphenol content is known to have antioxidant effects.
Further, garlic boosts immunity and proves therapeutic in cold and flu. The red pepper flakes introduce capsaicin, which is known to speed up metabolism and promote weight loss. Lastly, parmesan, apart from adding a sharp and salty dimension to the dish, is also a good source of protein.
The Culinary Journey
The process of creating Spaghetti Aglio e Olio is as enjoyable as the final product. It’s similar to the dance classes I teach- the joys of the routine lie not just in the final performance, but in the rehearsal, the learning, the laughter. So, get your aprons out and let the culinary dance begin!
What You’ll Need
- 1 lb spaghetti
- 1/2 cup extra virgin olive oil
- 6 cloves garlic, thinly sliced
- 1 teaspoon red pepper flakes
- 1/2 cup fresh parsley, chopped
- Salt to taste
- 1 cup Parmesan cheese, grated
- Lemon zest from 1 lemon (optional)
Method
Step One
Start with a large pot of salted boiling water. Cook the spaghetti according to the package instructions until it is al dente. Stir occasionally to prevent the pasta from sticking together.
Step Two
While the spaghetti is cooking, heat up the extra virgin olive oil in a large pan over medium heat. Add the thinly sliced garlic and cook it until it becomes fragrant and golden. Be careful not to burn it.
Step Three
Add the red pepper flakes to the pan with the garlic and olive oil. Stir them in and let them cook for about 30 seconds to a minute to infuse the oil with a little bit of heat.
Step Four
Once the spaghetti is done cooking, do not drain it right away. Instead, using tongs, carefully transfer the spaghetti from the pot to the pan. Add a few tablespoons of the pasta cooking water as well. The starchy water will help create a sauce.
Step Five
Stir the spaghetti in the pan to help it absorb the flavors of the garlic and red pepper flakes. Sprinkle in some salt to taste. Continue cooking the spaghetti in the pan until it’s well coated in the oil and all the flavors are well combined.
Step Six
Turn off the heat and add the chopped fresh parsley and the grated Parmesan cheese. Stir everything together until the cheese is melted and the spaghetti is evenly coated.
Step Seven
If you want, you can also add the zest of one lemon at this stage. It’s optional but it gives the spaghetti a refreshing, citrusy flavor that pairs well with the garlic and oil.
Step Eight
Serve the Spaghetti Aglio e Olio hot, with extra Parmesan cheese on top if desired. Enjoy!
