Recipes
Aglio e Olio
Garlic, Chilli, Good EVOO.
Ingredients list:
- 10 cloves of garlic
- 2 red chillis
- Handful of parsley (stem and leaves)
- 200-250ml EVOO
- 1/2 lemon
- 200g pasta (I used my Basic Pasta Dough recipe)
- Pasta water
Directions:
Difficulty: Easy
Feeds: 2 people
Cooking time: 30 minutes
- Prepare the Aromatics: Thinly slice garlic and finely dice the chillies, removing the seeds if you prefer less heat.
- Prep the Parsley: Separate the parsley leaves from the stems. Roughly mince the leaves and set aside, keeping the stems for infusion.
- Infuse the Oil: In a pot, add evoo along with the sliced garlic and parsley stems. Cook on low heat, allowing the flavours to develop. The garlic should soften but not brown—burnt garlic will ruin the dish.
- Cook the Pasta: While the oil is infusing, cook your pasta in salted water until al dente. Reserve some pasta water before draining.
- Add the Chili: After 10 minutes, add the diced chili to the oil and let it infuse for another 5 minutes. Remove the parsley stems at this stage.
- Form the Sauce: Pour in a generous amount of reserved pasta water and stir vigorously to emulsify, creating a silky sauce.
- Combine with Pasta: Add the cooked pasta directly into the infused oil, ensuring it’s well-coated.
- Finish with Fresh Ingredients: Stir in the chopped parsley, a squeeze of lemon juice, and a drizzle of evoo.
- Season & Incorporate: Mix thoroughly, adjusting seasoning to taste.
- Plate & Garnish: Serve immediately, garnishing with more fresh parsley and a final drizzle of evoo.
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