Chef RV’s Easy Aglio Olio Pasta (10-Minute Classic)

The Essence of Aglio Olio Pasta

Aglio Olio Pasta, a name that resonates with simplicity and elegance, is a classic dish from the heart of Italy. With its roots deeply embedded in traditional Italian culture, this pasta dish is a testament to the idea that sometimes, less is more. Made with just a handful of ingredients, it's a culinary masterpiece that brings out the pure flavors of garlic and olive oil.

Ingredients

• 1 bulb of garlic (approximately 45 grams), sliced thinly
• 60 grams of extra virgin olive oil (1/4 cup)
• 1/2 tsp crushed red pepper flakes (optional)
• 8 pieces fresh basil leaves (approximately 5 grams), cut into strips
• Salt and pepper to taste
• 200g cooked spaghetti, drained
• 2 tablespoons (approximately 30 grams) grated parmesan cheese

The Making of Aglio Olio Pasta:

1. In a pan, combine the thinly sliced garlic and olive oil before turning on the flame.
2. Set the flame to medium and let the garlic infuse its flavor into the oil until it starts to bubble slightly.
3. Add the crushed red pepper flakes for a hint of spice.
4. Introduce the cooked spaghetti to the pan, ensuring it's well-coated with the garlic-infused oil.
5. Season with salt and pepper. Remember, if your pasta was boiled in generously salted water, you might not need extra salt.
6. Once off the flame, sprinkle the 'Chiffonade' basil and grated parmesan cheese on top.

The Story Behind the Ingredients

The beauty of Aglio Olio Pasta lies in its simplicity. Each ingredient plays a pivotal role:

• Garlic: The star of the dish. Its aromatic essence, when infused with olive oil, creates a symphony of flavors.
• Olive Oil: A staple in Italian cuisine, it brings richness and depth to the dish.
• Red Pepper Flakes: For those who like a hint of spice.
• Basil: Freshly picked basil adds a refreshing touch.
• Parmesan Cheese: Its sharpness complements the mild flavors of garlic and olive oil.

Tips and Tricks for the Perfect Aglio Olio:

• Use high-quality extra virgin olive oil for a richer flavor.
• Avoid browning the garlic to prevent bitterness.
• Fresh basil is key. If storing, place it in a cup with a bit of water to prolong its freshness.

Ingredient Substitutes

• Olive Oil: Can be replaced with good quality cold-pressed oils like avocado oil.
• Parmesan Cheese: Romano or Asiago cheese can be used as alternatives.
• Spaghetti: Feel free to use linguine or fettuccine.

Nutrition Information

Per Serving of 100g, this dish has the following conents, approximately:

• Calories: 210 kcal
• Carbohydrate Content: 25g
• Cholesterol Content: 5mg
• Fat Content: 10g
• Protein Content: 5g
• Saturated Fat Content: 2g
• Sodium Content: 200mg
• Sugar Content: 1g
• Trans Fat Content: 0g
• Unsaturated Fat Content: 8g

Please note these values are estimates only and should not be used for medical or dietary requirements.

What to Serve with Aglio Olio Pasta:

Pair your Aglio Olio Pasta with a fresh garden salad, garlic bread, or roasted vegetables. A glass of white wine, like Pinot Grigio, complements the dish beautifully.

FAQs

Why is my Aglio Olio Pasta too oily?

Ensure you measure the olive oil accurately. The pasta should be glossy, not drenched.

Can I add proteins to the dish?

Absolutely! Grilled chicken, shrimp, or even tofu can be great additions.

How do I store leftover Aglio Olio Pasta?

Store in an airtight container in the refrigerator for up to 2 days.