Aglio Olio Spaghetti Pasta

How to Cook Recipes Aglio Olio Spaghetti Pasta using 14 ingredients and 7 steps

Aglio Olio Spaghetti Pasta - Spaghetti aglio e olio is a traditional Italian pasta dish from Naples. The dish is made by lightly sauteeing sliced, minced, or pressed garlic in olive oil, sometimes with the addition of dried red chili flakes (in which case its name is spaghetti aglio, olio e peperoncino), and tossing with spaghetti. One of the most basic pasta sauces, aglio e olio uses just garlic and olive oil (and maybe a pinch of red pepper flakes for heat). Adding starchy pasta water to the skillet with the garlic and oil helps emulsify the sauce to create a creamier, less oily texture. Pasta aglio e olio means pasta with garlic and oil in Italian, so it's pretty obvious which ones are the basic ingredients of this recipe: pasta (usually spaghetti), garlic and extra virgin olive oil.

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.

You can have Aglio Olio Spaghetti Pasta using 14 ingredients and 7 steps. Here is how you cook that.

Ingredients make Aglio Olio Spaghetti Pasta

1. It's 6 Garlic cloves (minced).
2. Prepare 1 Large Onion (finely chopped).
3. You need 1 cup Capsicum (cut in squares).
4. Prepare 1 cup Baby corns (cut into 2 halves).
5. It's 1/2 Cherry Tomatoes (cut into halves).
6. It's 2 Medium Tomatoes.
7. Prepare 4 Green Chillies.
8. You need 1/2 packet Spaghetti Pasta.
9. Prepare 1 tsp Oregano.
10. Prepare As per taste Chilli Flakes.
11. You need As per taste Black Pepper (crushed).
12. Prepare Few Basil leaves.
13. It's As required Olive oil (or any other refined oil).
14. You need As per taste Salt.

Aglio Olio Spaghetti Pasta step by step

1. In a boiling water, add salt 1 tsp, then add spaghetti (do not break), let it stick out of the vessel. When the submerged part gets soft, push the dry part of the spaghetti inside the vessel. Cook for 7-9 mins (should be al-dante) or as per the instructions on the packet..
2. Separate 1 cup of water for using again and drain the rest of the water. Now, add a little oil around half a spoon to pasta, to avoid tangling..
3. In a grinder, make a puree of tomato and chillies. Now take a pan or kadhai, add 6-7 tsb oil. Add minced garlic, sweat for 3-4 mins then add chopped onion, cook until it becomes translucent..
4. Add other chopped veggies capsicum, baby corns and cherry tomatoes. Sauté for 4 mins then add tomato puree. Add a pinch of salt and cook until the puree gets thick..
5. Now, add the separated pasta water and cook for about 5 mins on medium to high flame..
6. Add spaghetti, add salt, chilli flakes, pepper, basil leaves and oregano. Mix altogether gently..
7. Serve hot with cold beverage of your choice..

Aglio Olio Spaghetti Pasta - 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. Parmesan and crushed red pepper flakes (for serving). Cook, tossing and adding more pasta cooking liquid as needed, until sauce. Including a thin, creamy pasta sauce made with pasta water, freshly grated Parmesan cheese, garlic, and all the pan drippings. Add the cooked and drained spaghetti to the skillet and mix until incorporated with the oil and garlic. Thank you and good luck