Yesterday, I decided to try to make a spaghetti aglio e olio recipe. I’ve tried to make this a few times and failed. However, it’s one of my favorite dishes in Italy and since we won’t be there any time soon, I decided to try again. It worked! I realized that the olive oil was too hot. I’ve been burning the garlic and the chili. The temperature has to be reduced for this recipe to work well, unlike my arrabbiata recipe that can cook on medium heat for awhile. (I think I need a tag for all my Italy-inspired recipes!)
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My sweet former student, Sara, is still quarantined in Florence where she has been attending cooking school. She’s sharing more about her experience and delicious recipes on her blog. I’m inspired to be more like her – trying new recipes, keeping fit, and trying to move forward in productive ways. Dallas is officially on shelter-in-place. I’ve been under self-quarantine for a week, so I don’t expect too much to change. I met with a quarter of my staff last week for some planning. (They were back from spring break.) The rest of my staff will come back this week and we’ll be back to work at usual. Work is going to be interesting this week. I have a game plan, but you know what they say about the best laid plans.
Speaking of the best laid plans. My surgery, which was supposed to take place on Wednesday, March 25, was cancelled last Monday. My doctor’s appointment for last Monday was cancelled. Both of these appointments were considered non-essential. Rescheduling is completely TBD. It’s (kind of) fine, but I need people to start following the rules so we can contain this thing and get back to normal. You can do this, but you can also be kind while doing it. The grocery store cashiers are telling me how awful people are being, and I am so disappointed. Stop being jerks. Similarly, I sent a work email to say thank you to our college partners, and the feedback I got suggested that people are being terrible to them, too. Y’all. Take it down a notch.
We’re all in this together.
Best Spaghetti Aglio e Olio in Italy
The best part about this spaghetti aglio e olio recipe is that it is easy. Easy peasy. You can make the sauce while you’re cooking the pasta. It takes less than 20 minutes. It’s light and delicious. The sauce doesn’t weigh you down and you probably have the ingredients at home. Seriously, it doesn’t get easier than this. When this is all over, head to Osteria Santo Spirito in Florence or Acquacheta in Montepulciano – you’ll be amazed at how close this recipe comes to their delicious pastas.
You’ll have to excuse my plating. I’m not a food photographer. Things that I’ll work on during this curious time, I suppose. That said, I’d rather my food taste good than photograph well.
This pasta pairs great with this easy Italian focaccia recipe.
Spaghetti Aglio e Olio Recipe
- 5 cloves of garlic, minced
- 1/2 cup of olive oil
- 1-2 teaspoons of dried chili pepper (optional)
- 3 sprigs of fresh parsley, chopped
- Kosher Salt
- 300g of spaghetti
- Boil the water for the pasta. Remember, the correct ratio is 1 liter of water per 100 grams of pasta and 7 grams of salt per liter. This recipe will require 3 liters of water and 21 grams of salt.
- Put pasta in to cook for 10 minutes (or until al dente).
- Heat a large skillet over medium heat. Add olive oil until it gets warm and coats the pan. Add garlic and chili pepper and reduce heat to low.
- Let garlic and chili pepper simmer on low for 4 minutes. Add 1/4 cup of boiling water from the pasta pot.
- Drain pasta and add pasta to the sauce pan. Add fresh parsley. Mix vigorously to coat all pasta.
- Stir for 3 minutes on simmer. Increase heat to high and cook for 1 minute, stirring vigorously.
- Plate, serve and enjoy!