Spaghetti alio e olio. No two spaghetti aglio e olio recipes are alike, but this one is pretty true to the classic method. The key is slowly toasting the garlic slices to a perfect golden-brown in the olive oil. If it's too light, you don't get the full flavor and if it's too dark it gets bitter.
It is packed with so much flavor, and it is amazingly garlicky without being too overpowering.
Serve with wine and crusty garlic bread!
Taste the sauce; add salt as needed.
Puedes tener Spaghetti alio e olio utilizando 7 ingredientes y 3 pasos. Así es como logras que.
Ingredientes de Spaghetti alio e olio
- Necesitas al gusto de Sal de mar.
- Es Cantidad suficiente de agua.
- Necesitas 100 g de espaguetis secos.
- Es 2 1/2 cdas de aceite de oliva virgen extra, dividido.
- Necesitas 1 diente de ajo mediano, en rodajas finas.
- Necesitas al gusto de Hojuelas de pimiento peperoncino, (opcional).
- Es de Perejil de hoja plana picado, para servir (opcional).
Keep at low simmer until the pasta is ready. When the pasta is not quite done al dente, bring the sauce to an active simmer, and then dump the pasta in. Spaghetti Aglio e Olio (Pasta in Garlic and Oil Sauce) If there were a pasta bible, the first line would read, "In the beginning, God created aglio e olio." Historically, that line wouldn't really be accurate, since the evidence doesn't support the idea that garlic ( aglio ) and oil ( olio ) were the original accompaniments to pasta. Spaghetti aglio e olio (pronounced [spaˈɡetti ˈaʎʎo e ˈɔːljo]; Italian for '"spaghetti [with] garlic and oil"') is a traditional Italian pasta dish from Naples.
Spaghetti alio e olio tutorial
- Cocinar los espaguetis en una olla con agua hirviendo con sal, hasta que estén apenas antes de al dente (alrededor de 1 minuto menos de lo que indica el paquete). Reservar el agua en la que se cocinó la pasta..
- Mientras tanto, combinar 2 cucharadas de aceite y el ajo en una sartén grande. Añadir una pizca de hojuelas de peperoncino, si se usa. Cocinar a fuego medio hasta que el ajo esté ligeramente dorado, aproximadamente 5 minutos. Ajustar el calor según sea necesario para que no se queme..
- Pasar la pasta a la sartén junto con 1/2 taza del agua reservada, subir el fuego y cocinar, revolviendo y mezclando rápidamente, hasta que se forme una salsa cremosa y emulsificada que cubra los fideos. Retirar del fuego, agregar la 1/2 cucharada restantes de aceite de oliva y revolver bien para combinar. Mezclar el perejil, si se usa, y servir de inmediato..
The dish is made by lightly sauteeing sliced, minced, or pressed garlic in olive oil, sometimes with the addition of dried red chili flakes (in which case its name is spaghetti aglio, olio e peperoncino), and tossing with. Aglio e olio is one of the most basic and easiest Italian recipes. As the name suggests, the pasta is made with garlic (aglio) and oil (olio). The recipe originated from Naples and it's very popular worldwide. The two key ingredients are olive oil and garlic.
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