Taralinga Olive Oil, Your Partner For A Classic Aglio e Olio Recipe
- 200g spaghetti
- 3-4 cloves of garlic, thinly sliced
- 1/4 teaspoon red chili, thinly sliced
- 1/3 cup Taralinga Fruttato Extra Virgin Olive Oil
- Salt, to taste
- Freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
- Grated Parmesan cheese (optional)
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Boil the Spaghetti: Cook the spaghetti in a large pot of salted boiling water according to the package instructions until it's al dente. Remember to reserve about 1/2 cup of pasta cooking water before draining the spaghetti. This starchy water will help create a silky sauce.
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Sauté the Garlic + Chilli: While the spaghetti is cooking, heat 1/3 of the Taralinga Fruttato Extra Virgin Olive Oil in a large pan over low heat. Add the thinly sliced garlic and red pepper flakes. Gently sauté the garlic until it turns golden brown, but be careful not to let it burn.
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Combine Spaghetti and Garlic Oil: Add the cooked and drained spaghetti to the pan with the garlic oil, adding the remainder of the EVOO. Toss to coat the spaghetti thoroughly.
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Season and Garnish: Season the dish with salt and freshly ground black pepper to taste. Continue to toss and combine the spaghetti and garlic oil. The heat from the pasta will help the flavors meld.
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Transfer the Aglio e Olio spaghetti and serve: Garnish with freshly chopped parsley and a sprinkle of grated Parmesan cheese (optional), and enjoy!
