spaghetti aglio e olio.

A popular Neapolitan dish.

This recipe is simple, but will help you understand what makes a great sauce.

How fat can carry aroma/taste (flavor).

Ingredients:

  • 80g dried spaghetti/spaghettoni.

  • 2 garlic cloves, finely diced.

  • 1/2 pepperoncino calabrese, finely diced.

    Or any fresh red chili pepper, 1/2 tbsp of dried chili flakes work as well.

  • 4 sprigs parsley, stems and leaves, separated.

  • 3-4 tbsp olive oil.

  • 1 tsp lemon juice.

  • kosher salt.

Equipment:

  • sauté pan.

  • pot or wide pan.

Yield:

  • 1 serving.

Execution:

  1. prep.

  • Fill a pot or a wide pan about a quarter ways with water, season with salt until its salty like the sea and bring to a boil over high heat. By only filling the pot only a quarter way with water you will create a richer, more starch concentrated pasta water which will help emulsify your sauce.

  • To prepare the garlic, first chop fine, then mash against your cutting board with the side of your knife until it turns to a paste, chop the parsley fine, without bruising the herb by placing the leaves on top of each other, then roll like a cigar. Using a sharp knife, slice the leaves into ribbons, this is called a chiffonade. Keep 3-4, 3” pieces of the parsley stem, the thicker part is better.

2. cook.

  • Add the pasta to the boiling water.

  • Add the olive oil to a sauté pan, add the garlic, pepperoncino and parsley stems, place over low heat.

  • Once the aromatics start bubbling slightly, add 2 tbsp of pasta water and bring to a simmer over low heat. Remove the parsley stems before adding the pasta.

  • When the pasta is just a minute shy of al dente, remove from the pot and add to the sauté pan, bring the heat to medium and begin tossing the pasta in the sauce for about 3 minutes. (You are cooking the pasta in the sauce.)

  • Once the sauce has properly emulsified, meaning the sauce coating the pasta should be smooth and creamy, the oil and pasta water should become one, cut the heat, add a few drops of lemon juice and the chopped parsley.

  • Off heat, add a small drizzle of olive oil while stirring/tossing the pasta to further cream the sauce, this is called “mantecare”, in Italian meaning; mixing or emulsifying a sauce to create creaminess.

  • Season to taste with salt and lemon, serve.