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Spaghetti aglio e olio
Simple traditional pasta dish of Naples city in Italy spaghetti aglio e olio.It is a typical dish of Neapolitan cuisine and is widely popular. Its popularity around the world can be attributed to it being simple to prepare and the fact that it makes use of inexpensive, readily available ingredients that have long shelf lives in a pantry.aglio e olio meaning is also quite simple spaghetti with garlic and oil.This is a five-ingredient recipe (Olive Oil,Garlic,Parsley,Red Chill Flakes & Black Olives) excluding the pasta and very easy to make.This recipe is very simple and a quick dish, especially if one is hungry.When eaten in moderation pasta can be part of a healthy diet. Whole-grain pasta may be a better choice for many, as it is lower in calories and carbs but higher in fiber and nutrients.You can serve this pasta recipe with a side soup like sweet corn soup or mushroom soup or a good vegetable salad.

This simple dish can get completely wrong if not prepared properly if you just toss spaghetti in the garlicky oil once it had finished cooking.The key to creating a gorgeous, glossy, non-greasy sauce is to create an emulsion with the garlicky oil and that magical starchy pasta water (the key to most good pasta sauces!). All you have to do is to transfer the pasta and a half-ish cup of that hot starchy pasta water directly into the pan of garlicky oil one minute before the pasta is done cooking. Then while you toss the pasta, all of that heat and starch will help the garlic oil emulsify into a beautiful glossy sauce, while the pasta soaks up some extra garlicky flavors as it finishes cooking.

It’s a very simple tweak that’s guaranteed to kick your aglio e olio up a delicious notch, and it could not be easier. So grab some garlic and olive oil, and let’s make this classic pasta dish together!

Ingredients Serves 4 Person

450 grams dried Durum Wheat Spaghetti
1/2 cup (120ml) extra-virgin Olive Oil
10-15 medium cloves Garlic,thinly sliced
Red chilli flakes, to taste
1/2 cup Minced flat-leaf Parsley
5-6 sliced Black Olives
Kosher salt

Direction

Step 1-In a pot of salted boiling water, cook spaghetti until just shy of al dente (about 1 minute less than the package directs). Reserve pasta cooking water.
Step 2-Meanwhile, in a large skillet, combine 6 tablespoons oil and garlic. Add pinch of red pepper flakes, if using. Cook over medium heat until garlic is very lightly golden, about 5 minutes. (Adjust heat as necessary to keep it gently sizzling.)
Step 3-Add 1/2 cup pasta water, increase heat to high, and cook and stir rapidly, until a creamy, emulsified sauce is formed.
Step 4-Transfer pasta to skillet and toss it rapidly, until sauce coats the noodles completely.Remove from heat, add parsley and black olives mix well.Serve right away.

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