Aglio e Olio (Italian Garlic Pasta) - Homebody Eats
FULL RECIPE + TIPS: https://homebodyeats.com/italian-agli...
Simplicity is key when it comes to making this classic Italian garlic pasta called aglio e olio. With only 4 main ingredients, you'll be shocked at the flavor that's packed into this dish.
Authentic Italian food is simple. This is something that came as a shock to me after going to culinary school in Italy.
The principles of Italian cooking revolve around two ideas:
1. Keep foods simple but delicious tasting.
2. Use in-season, local ingredients.
These two key concepts are what makes Italian cooking so unique and tasty.
The same idea is used for this Italian garlic pasta called aglio e olio. With only 4 main ingredients, the garlic and pecorino cheese really shine in the dish.
INGREDIENTS:
Coarse sea salt
1 pound (454 grams) spaghetti
6 tablespoons (75 grams) extra virgin olive oil
2 bulbs (65 grams) garlic, peeled and thinly sliced
1 cup (78 grams) finely shredded pecorino cheese
Morton kosher salt, to taste
finely ground black pepper, to taste
INSTRUCTIONS:
1. Bring a large pot of water to a boil. Generously season with coarse sea salt. Cook the spaghetti according to the package instructions until slightly softened but still firm, about 6 - 8 minutes.
2. Meanwhile, as the pasta is cooking, add extra virgin olive oil and garlic to a large saute pan. Turn heat to medium low and cook garlic until softened, about 5 minutes. Don’t allow the garlic to take on color or it will become bitter. If you hear the garlic start to sizzle, add in a ladle full of pasta water.
3. Transfer the cooked pasta over to the saute pan (reserve the pasta water). Turn heat to high and saute the pasta while vigorously stirring with a wooden spoon. Add a ladle (about 1/4 cup or 60 ml) of pasta water (pour along the outside of the saute pan not directly on the pasta) and continue vigorously stirring. Repeat this process two to three additional times, adding more pasta water when you hear sizzling until a creamy sauce forms and the pasta is al dente.
4. Turn off the heat and toss pasta with pecorino. Taste and season as needed with salt and pepper.
5. Serve immediately. Optionally garnish with additional pecorino.