A subtle culinary art: this detail when cooking spaghetti changes the texture of the sauce
Aglio e Olio is an Italian recipe made from three ingredients: pasta, garlic, and olive oil.
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- 6 кÑÑпнÑÑ Ð·ÑбÑиков ÑеÑнока
- ½ ÑÑакана оливкового маÑла Extra Virgin
- â ÑÑакана пеÑÑÑÑки (мелко ÑÑбленной)
- ½ Ñ. л. Ñ Ð»Ð¾Ð¿Ñев кÑаÑного пеÑÑа (Ñили)
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- 1 Ñ. л. Ñоли в ÑоÑÑ
- ÐаÑмезан Ð´Ð»Ñ Ð¿Ð¾Ð´Ð°Ñи
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- ÐеÑеложиÑе паÑÑÑ Ð² ÑковоÑÐ¾Ð´Ñ Ðº ÑеÑнокÑ, влейÑе ½ ÑÑакана оÑваÑенной Ð²Ð¾Ð´Ñ Ð¸ добавÑÑе ÑолÑ.
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Spaghetti - 500 g (based on 100-125 g per serving). Any long or short pasta will do.
Extra virgin olive oil - ½ cup. The oil acts as the main sauce here, so it's important to use a high-quality product.
Parsley - 1/3 cup finely chopped herbs (can be replaced with dill or dried parsley).
Red pepper flakes (chili) - ½ tsp (optional; can be replaced with black pepper).
Salt - for cooking pasta (2 teaspoons of coarse salt) and in the sauce (1 teaspoon of coarse salt).
To balance the dish, you can add asparagus, broccolini, or green beans directly to the pasta a few minutes before it's done. Another option is to toss a handful of baby spinach into the pan while tossing the pasta with the sauce; it will soften in seconds.
The main goal of this step is to slowly heat the garlic so that it releases its flavor into the oil without burning. Overcooked garlic will impart bitterness, which will ruin the overall flavor of the dish.
