La pasta deve sposare il sugo
The pasta should marry the sauce. We can advise you on the ideal pasta shape for any sauce.
Spaghetti aglio e olio Recipie
Also known as ‘pasta della mezzanotte’ midnight pasta, this dish is much beloved of university students and late night gatherings. It is quick to make, simple and delicious.
Ingredients
- 150g fresh spaghetti per person
- 1 whole head garlic cloves (peeled and bruised)
- Extra virgin olive oil
- Dried chili flakes (optional)
Method
- Bollire l’acqua Bring a large pot of water to the boil, when it is boiling add a handful of coarse sea salt
- Cucinare la pasta Cook the spaghetti in the boling water until ‘al dente’. Fresh pasta takes less time than dried pasta, about 3 mins but it does vary so test a strand for softness.
- Scolare la pasta strain the cooked spaghetti through a colander. Remember to keep some of the water, you will need it for the next step.
- Saltare la pasta this step is the key – heat a liberal amount of olive oil in a large frying pan, add the garlic cloves and fry till browned. Add the drained pasta and a little of the reserved water, this is so that the pasta does not dry out. Toss together over a high heat for a couple of minutes.
- Impiattare pour over more olive oil and sprinkle with chili flakes. Dish up and eat immediately.
Buon appetito!
The first step for a perfect plate of pasta is to choose your ingredients with an eye for quality.
Gianni