#aglioeolio

Spaghetti aglio e olio is a classic Italian dish that embodies the essence of simple yet flavorful cooking. The dish's name, which translates to "spaghetti with garlic and oil," is a testament to its straightforward ingredients and preparation. Here's a recipe that incorporates my favorite twist on this traditional dish, along with a brief history.

Recipe: Spaghetti Aglio e Olio with Calabrian Chili Peppers and Sea Urchin
*Ingredients:*
400g spaghetti
8 cloves garlic, thinly sliced
120ml extra virgin olive oil
1/2 cup flat leaf parsley, chopped
4 Calabrian chili peppers, chopped and seeded
100g sea urchin (ricci di mare), cleaned
Salt, to taste
Freshly ground black pepper, to taste

*Instructions:*
1. Bring a large pot of salted water to a boil. Cook the spaghetti until al dente, then drain, reserving some pasta water.
2. While the pasta cooks, heat the olive oil over medium heat in a large pan. Add the garlic and chili peppers, sautéing until the garlic is golden brown.
3. Add the cooked spaghetti to the pan along with a splash of pasta water. Toss to coat the pasta in the garlicky oil.
4. Gently fold in the sea urchin and parsley, being careful not to break the delicate sea urchin too much.
5. Season with salt and pepper to taste. Serve immediately, enjoying the rich flavors of the sea paired with the spicy kick of Calabrian chili.

History of Spaghetti Aglio e Olio
The origins of spaghetti aglio e olio are rooted in the region of Campania, Italy, particularly in the city of Naples⁶. It's a dish that exemplifies *cucina povera*, or "poor kitchen," which refers to the art of creating rich and satisfying meals with the most basic and available ingredients⁷.

The dish was once known as vermicelli alla Borbonica and dates back to the 1800s or earlier. It was a favorite of King Ferdinand IV of the Bourbon dynasty, who reportedly commissioned the creation of a four-pronged fork to eat this dish more easily⁸. The simplicity of spaghetti aglio e olio, requiring only pasta, garlic, olive oil, and optional parsley and chili flakes, has contributed to its enduring popularity and widespread enjoyment.

My favorite version of this dish, with the addition of Calabrian chili peppers and sea urchin, brings a unique and flavorful twist to this timeless classic. The island of Procida, known for its beautiful landscapes and culinary delights, has certainly made a mark on this dish, infusing it with the flavors of the sea and the warmth of southern Italy.

Enjoy this dish as a celebration of Napoletano heritage and the rich history of Italian cuisine. Buon appetito! 🍝

Source: Conversation with Copilot, 6/9/2024
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