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Recipe: Spaghetti Aglio e Olio — Recipes from The Kitchn

There are specific dishes that simply don’t seem to be price messing with — and spaghetti aglio e olio is one in all them. As with the entire easiest Italian recipes, this one is bigger than the sum of its portions. Take a few elementary components from the pantry — dry spaghetti, extra-virgin olive oil, recent garlic, pink pepper flakes — and in combination they transform some of the most simple but maximum fulfilling pasta dishes in the world.

That is like buttered noodles for adults, with the additional benefit of each and every chew whisking you away to a tiny trattoria in Rome.

The Final Pantry Pasta Hails from Italy

Whilst the precise foundation of spaghetti aglio e olio is murky, there is not any doubt it hails from Italy. Some say the dish comes from Naples, whilst others say it originated within the Southeastern area of Abruzzo. Regardless, it is agreed upon that it is a peasant dish, created by way of deficient farmers who had not anything however essentially the most elementary of Italian components readily available.

The name of the game to remodeling such elementary components lies in the way you deal with them. As an alternative of merely sautéing the garlic in olive oil, the garlic (and a wholesome pinch of pink pepper flakes) is slowly warmed within the oil in order that it flavors the oil with out crisping and burning. When a couple of cups of starchy pasta water are added, the easy aggregate transforms right into a sauce. The water additionally is helping mellow the chew of all that garlic.

Completed with some other drizzle of olive oil (it would be best to use extra-virgin on this dish because the taste of the oil is entrance and heart) and chopped recent parsley for brightness, it is Italian convenience meals at its easiest. Plus, it comes in combination temporarily and you almost certainly have already got the components readily available.

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