Scarlett's pasta or Spaghetti Aglio e Olio (spaghetti with oil and garlic)

How to Making Recipes Scarlett's pasta or Spaghetti Aglio e Olio (spaghetti with oil and garlic) using 15 ingredients and 5 steps

Scarlett's pasta or Spaghetti Aglio e Olio (spaghetti with oil and garlic) - Spaghetti Aglio e Olio - easy delicious pasta with shrimp, olive oil, garlic and chili flakes. This aglio e olio recipe is as good as Italian restaurants! Aglio e olio spaghetti is also speckled with red pepper flakes, which gives the recipe a subtle heat. The oil, garlic and heat transform this simple pasta dish. Spaghetti aglio e olio is about as primal a pasta dish as there is.

Whack garlic with the side of a chef's knife to crush; peel off skins.

Heat ¼ cup oil in a large heavy pot over medium.

You can have Scarlett's pasta or Spaghetti Aglio e Olio (spaghetti with oil and garlic) using 15 ingredients and 5 steps. Here is how you cook that.

Ingredients make Scarlett's pasta or Spaghetti Aglio e Olio (spaghetti with oil and garlic)

1. You need To cook the pasta:.
2. You need 4-5 cups water (to cook pasta).
3. Prepare 1 tablespoon salt (any salt of preference to salt pasta water).
4. It's 250 g pasta.
5. It's To make the garlic parsley oil sauce:.
6. You need 1/2 cup extra virgin olive oil.
7. It's 100 g soft unsalted butter.
8. Prepare 5-6 cloves garlic, finely sliced.
9. You need 1 tablespoon chilli flakes.
10. It's To taste salt and pepper.
11. You need 3-4 tablespoons pasta water (to loosen the pasta).
12. It's 1 lemon, sliced in half.
13. You need 1/2 bag fresh parsley, roughly chopped (use more or less depending on preference).
14. You need For garnish:.
15. It's 2 tablespoons parmesan cheese, grated (add more or less depending on preference).

Scarlett's pasta or Spaghetti Aglio e Olio (spaghetti with oil and garlic) step by step

1. In a stockpot add water and bring to a boil. Once water is boiling season water with salt. Add pasta to the pot and cook pasta, until al dente or according to the instructions on the packet (8-10 minutes)..
2. In a large pan or wok on medium to low heat, add olive oil and the butter. Let the butter fully melt, and then add the thinly sliced garlic and stir frequently to prevent garlic from burning. Gently cook off the garlic until it is lightly golden brown on the edges, then add in the chilli flakes, season with salt and pepper and stir..
3. Once the pasta has cooked turn off the heat. Add the drained spaghetti directly to the pan (add reserved pasta water if needed). Mix and toss spaghetti until it is thoroughly coated with the garlic oil. Turn off and remove pan from heat. Squeeze half a lemon and mix well together..
4. Turn off the heat and now add the fresh parsley and a generous amount of grated parmesan cheese. Mix well together. Taste to check the flavour and season with salt if necessary. Squeeze in the remaining half a lemon and stir. Taste again and season if needed (add more pepper or salt depending on preference). Stir and mix thoroughly together..
5. Serve with a final garnish grated parmesan. Serve and eat immediately while hot..

Scarlett's pasta or Spaghetti Aglio e Olio (spaghetti with oil and garlic) - Adding starchy pasta water to the skillet with the garlic and oil helps emulsify the sauce to create a creamier, less oily texture. While it cooks, add the garlic to the pan with the warm oil. The oil should be just warm enough that the garlic sizzles gently. Add the crushed red pepper flakes. While the exact origin of spaghetti aglio e olio is murky, there's no doubt it hails from Italy. Some say the dish comes from Naples, while others say it originated in the Southeastern region of Abruzzo. Regardless, it's agreed upon that it's a peasant dish, created by poor farmers who had nothing but the. Thank you and good luck