“No man is lonely eating spaghetti, it requires so much attention.”
– Christopher Morley
Amongst the wide spectrum of the variety of pasta (it is said that there are more than 600 different kinds), my favourite, to date, has to be spaghetti. Perfect in a rich sauce, either red or white, or just tossed with a handful of ingredients, spaghetti is the ultimate form of comfort food. And my favourite kind of spaghetti has to be the simplest of all, the humble and unpretentious: Aglio e Olio.
Translating to garlic and olive oil, aglio e olio spaghetti primarily consists of just 4-5 ingredients, each rendering a beautiful flavour profile to the otherwise simple pasta. Every time I make Aglio e Olio, I try to add a little twist to it, just to take it up a notch.
The basic recipe remains the same, and then you can experiment with ingredients of your choice. I’ve tried making: bacon aglio olio where I used the fat rendered from bacon bits instead of olive oil, sausage aglio olio, butter poached prawns aglio olio and even an aglio olio that I tossed with dried tomato paste. Happy to report, the outcome is always spot on.
You, too, can experiment with a lot more ingredients like me, but make sure that you get the basic recipe right!
Preparation time: 5 mins
Cooking time: 20 mins
100 grams spaghetti
6-8 cloves garlic, sliced
1/2 tsp chilli flakes
1 Tbsp olive oil
Some dried/fresh herbs, optional
Salt to taste
1. Cook the spaghetti in boiling water with some salt till al dente.
2. Saute chopped garlic in some extra virgin olive oil. Make sure that you add the garlic when the olive oil is not very hot or you’ll end up burning it.
3. Put in the spaghetti with a little bit of the cooking water.
4. Toss with chilli flakes, herbs and serve hot.