Aglio Olio DIY Recipe (w/ step-by-step instructions)

My friend really likes aglio olio – she raves about it constantly and sends me her favorite pasta to taste. Surprisingly, it does taste good. For a deceptively simple dish, it does pack flavor – although I’d be the first to admit that I prefer my pasta heavy-laden with lots and lots and lots of toppings. I subscribe to “more is better.” Haha! Anyway, I decided I wanted to try making this dish myself (primarily because I had waaay too much chili oil that I wasn’t sure how to use up). Technically, you’re supposed to use chili flakes, but I figured same same.

Was this a hit or a miss? Hmmm, maybe if I added more salt, bacon (or shrimp) – it would’ve been a more definitive hit :p Or maybe, I really should have followed the recipe – aka with parsley and parmesan cheese hehehe…

DELECTABLE DISH FOR THE DAY: AGLIO OLIO

DIFFICULTY: Easy

SERVING SIZE: Good for 5 people

PREP TIME: 20 minutes

COOK TIME: 20 minutes

INGREDIENTS FOR AGLIO OLIO

• 500g pasta (I got this Contadina brand Spaghetti because the strands seemed thinner)

• 1/3 cup extra virgin olive oil (so I only learned this!! But there is a difference between extra virgin olive oil vs regular olive oil. For dishes/sauces that really use the olive oil as the base for its flavor, use extra virgin olive oil)
• 12 large garlic cloves, cut into thin slices
• Red pepper chili flakes (but I used chili oil)
• 3 tbsp salt (can add more, adjust to taste)
• 1/2 cup minced fresh parsley (ok, I skipped this one. I thought it was for pure aesthetics. Apparently, parsley ADDS flavor to the dish. Who knew?!)
• 1 cup freshly grated Parmesan cheese (I also skipped this LOL. Okay, maybe that’s why there was a lack of flavor to my dish)
• Bacon or Shrimp (optional)

STEP-BY-STEP PROCESS TO MAKE AGLIO OLIO

• Bring a large pot of water to a boil. Once boiling, add 2 tbsp of salt, a dash of oil, then put in the spaghetti. Cook for ~10 minutes or until al dente. Set aside 1 1/2 cup of the pasta cooking water
• Combine the sliced garlic and 1/3 cup olive oil in a cold skillet.

• Cook over medium heat to slowly toast garlic, about ~5 minutes. Do NOT let the olive oil heat up before putting in the garlic. Supposedly, if you cook them together slowly, the garlic flavor will seep into the olive oil. Make sure to stir frequently.

• Add in the chili flakes, then the reserved pasta-cooking water to the garlic and oil. Bring to a boil.
• Afterwards, lower the heat, add 1 tbsp of salt and leave to simmer for 5 minutes, or until the liquid is reduced by 1/3.
• Add the cooked pasta to the garlic oil sauce. Add the parsley and the parmesan cheese, mix well. And tada! Ready to serve.