Simple & Spectacular Spaghetti All’aglio E Olio
One of my favorite books is The Best Advice I Ever Got by Katie Couric. A chapter I especially love is one written by the famous chef Mario Batali. He describes this beautiful and straightforward pasta recipe and its relationship to life. Pasta, olive oil, garlic, red pepper, and fresh parsley; I have interpreted his comments to create my own recipe here. Please enjoy!
Excerpt From: Katie Couric’s Book, The Best Advice I Ever Got. Mario Batali, Celebrity Chef and Restaurateur.
“You want a recipe? Boil some spaghetti in well-salted water. While you’re doing that, heat up some good extra-virgin olive oil in a skillet and throw in thin slices of garlic and some red-pepper flakes. When the pasta’s cooked, toss it in the skillet. Throw in some chopped parsley and a little of the pasta water. Toss it around. Put it on a plate. Grate some Parmigiano-Reggiano on top. Congratulations, dude. You’ve just made spaghetti all’aglio e olio. One of the greatest simple truths of humankind—and a damn good emergency dinner. That’s a recipe. It’s an idea. It’s a dish. It’s an icon. It’s an experience. It’s not rules. As you cook up your own life, never let anyone else’s recipe for success intimidate you or get in your way. Know your own truth, and live by it.”
Simple & Spectacular Spaghetti All’aglio E Olio
Equipment
- 1 Large Pot with Lid
- 1 Large Skillet
- 1 Tongs
- 1 Sharp knife
- 1 Cutting board
Ingredients
- 2 tbsp olive oil extra virgin
- 2-3 cloves garlic chopped, sliced or pressed
- 4 tbsp fresh parsley no stems, chopped fine
- 1/4 tsp red pepper flakes or fresh red pepper sliced thin
- 1 pinch salt to taste
- 1 tbsp grated Parmesano-Romano or Pecorino cheese if desired
Instructions
- Boil some spaghetti in well-salted boiling water. Cook time will be about 12 minutes
- Meanwhile, chop the garlic, parsley and red pepper – set aside
- About 3 minutes before the pasta is done – heat up some good extra-virgin olive oil in a skillet and throw in the garlic and some red-pepper (flakes)
- When the pasta’s cooked, toss it in the skillet, throw in some chopped parsley and a little of the pasta water. Toss it all together
- Put it on a plate and grate some Parmigiano-Reggiano on top (if desired)
