How To Make Spaghetti Aglio Olio
Many ways to enjoy one type of pasta that comes from Italy. Spaghetti, is now the daily food of the people of Indonesia, as a source of carbohydrates besides rice. In addition to its texture which is similar to traditional noodles, spaghetti is popular because it can be processed with various kinds of spices, ranging from local specialties, Italian, to varied with Asian flavors, making fans never bored to experiment.
One variant of the classic spaghetti known is Spaghetti Aglio Olio, which means garlic and oil. As the name suggests, the uniqueness of Aglio Olio lies in the taste of garlic. For those of you who are on a diet, this light-flavored spaghetti with a touch of garlic is perfect for being one of the main daily menus.
Can’t wait to try making this Spaghetti Aglio Olio Recipe? Follow the steps in the recipe that we present below. Happy cooking!
Spaghetti Aglio Olio Recipe
- Rough salt
- 12 ounces of spaghetti
- 180 ml extra-virgin olive oil, leave to spread
- 8 cloves of garlic (thinly sliced 4 pieces, roughly chopped 4 pieces)
- 1 lemon, squeeze the water and grate the outer part of the skin
- 40 grams of fresh parsley leaves
- Parmesan cheese, grated for topping
How to make :
1. Simmer the water in a large saucepan, give a little salt. Add spaghetti and cook until al dente. Set aside two cups of spaghetti boiled water, drain spaghetti.
2. Heat a medium sized pan, add oil. Add garlic. Saute the onion until golden for 2 minutes, drain the fried onion.
3. Add the chopped garlic and saute until fragrant, for 30 seconds.
4. Add the pasta cooking water and simmer for 2 minutes.
5. Add the pasta, cook until thickened for 1 minute.
6. Turn off the heat, put the grated skin and lemon juice, stir until blended.
7. Add the parsley leaves, a little oil, and sprinkle with fried garlic. Serve with a sprinkle of grated Parmesan cheese.
In pasta dishes such as spaghetti cooked twice, it is highly recommended to cook until Al dente. Al dente is a paste that is removed from boiling water before it is completely cooked, so that when it is cooked back on a pan, the pasta does not become too ripe and loses its “bite” texture.
The key to the delicacy of this Spaghetti Aglio Olio Recipe is how to cook garlic right until golden with olive oil. If cooked is not too cooked, then you don’t get the perfect taste. If it’s too burnt, the taste will be bitter. You can also add one tablespoon of butter before mixing it with cheese to add flavor to the spaghetti. Good luck at home!