Spaghetti Algio e Olio

Spaghetti aglio-e-olio, a traditional Italian pasta dish coming from Naples. A variant of the original dish, Spaghetti alle vongole (spaghetti with clams). As an emblem of Italian cuisine, spaghetti is frequently served with tomato sauce, which may contain various herbs especially oregano and basil), olive oil, meat, or vegetables. Okay Okay, enough of knowledge

For me there is nothing more romantic in life than great Italian food, fresh produce, olives, and wine. Well, my love for Italian food is known to all..oohhh… I’m really hungry?? Now let’s get straight to work.

As the pasta the real hero of this dish so it’s very important to cook the pasta till al -dente. High quality olive oil, finely minced garlic, red chili flakes gives the pasta a subtle heat factor and your entire dish is transformed, making it simply irresistible. To top it the real secret ingredient, yes you guessed it right its Parmesan cheese.

Have you been ever hungry watching the movie “Chef”??

Loved the high-octane chef and his passion for food. Highly recommend to watch if you love to cook, think about food, dream about , fantasize about food and simply love to eat good food.

Nothing more than Spaghetti Aglio e Olio tossed with fresh garlic and olive oil can bring smile on my face. So sit back with this yummy pasta on your plate, your favorite Sauvignon Blanc and enjoy the movie “Chef”.

So here is what you will need to cook this super delicious dish

Ingredients:

Spaghetti – about a handful per person
10 – 12 Cherry tomatoes
10 – 15 finely chopped garlic cloves
3 – 4 tablespoon Extra virgin olive oil
Red Chili Flakes – 1 tablespoon (adjust to taste)
2 teaspoon finely chopped Parsley
2 tablespoon freshly grated Parmesan cheese
1 teaspoon mixed Italian herb
Salt and Pepper as per taste

Method:

Cook the spaghetti according to the instructions on the pack, drain and keep aside. Reserve some of the pasta water.
Chop the garlic cloves and the parsley fine.
Next, add the olive oil in a large pan. Once hot, add the garlic to it and saute on low heat till its golden and fragrant.
When the garlic is done, add the red chili flakes and Italian herbs to it and let it brown for 30 secs.
Add the cherry tomatoes, salt and cook till tomatoes are blistered.
Next add the cooked spaghetti to the pan and toss well.
Add some of the reserved pasta water ( about 2- 3 tablespoon) and let it heat up well till the pasta is well coated with the garlic and chili flakes. Will take around 5 minutes max. Next add parsley and toss well using a tong till all strands of pasta are well coated.
Remove to a serving bowl, add grated Parmesan. Serve with a glass of your favorite white wine.