Spaghetti with garlic and oil: a classic of Italian cuisine
There pasta it is the symbol par excellence of the Italian culinary tradition, a dish loved throughout the world and representative of the gastronomic art of our country. Among the many varieties of pasta, spaghetti occupies a special place, especially in cooking Neapolitan. One of the most iconic and simple, yet incredibly tasty dishes, is undoubtedly that of spaghetti with garlic and oil.
Spaghetti with garlic and oil is a dish born as an expression of poor kitchen. This is a perfect example of how, with a few simple ingredients, it is possible to create a tasty and satisfying dish. In the past, Campania families used what they had available, and garlic, oil and chilli pepper were common ingredients and easily available. This dish quickly became popular not only for its simplicity, but also for its bold flavor.
Poor cuisine, or recovery kitchenis a culinary tradition based on the use of simple ingredients and the art of Don’t waste anything. Spaghetti aglio eolio embodies this philosophy perfectly, proving that you don’t have to spend a lot to create a delicious dish. Today, this dish is loved not only in Campania but throughout Italy, and is often prepared for a quick and tasty dinner.
Giorgio Locatelli and the recipe for spaghetti with garlic and oil with a secret ingredient
Giorgio Locatelli, a celebrated chef and ambassador of Italian cuisine in London, has helped bring the simplicity and sophistication of this dish into homes around the world. In his book Made at Home, Locatelli shares his version of spaghetti with garlic, oil and chili pepper, enriching it with his master’s touch. Locatelli, known for his participation in Masterchef and for his starred restaurant in London, he describes spaghetti with garlic, oil and chilli as a perfect dish for anyone, even less experienced cooks. His recipe involves the use of the following ingredients for 4 people:
- 500 g of spaghetti
- 1 chili pepper
- 4 cloves of garlic
- 200 ml of extra virgin olive oil
- Grated Parmigiano Reggiano or Grana Padano
So let’s see what the few simple steps are to make this delicious first course typical of the Italian tradition.
Spaghetti with garlic and oil: how to prepare them at home
First of all you have to cook the spaghetti in abundant boiling salted water until they are al dente. Then slice the chilli pepper and cut the garlic into strips about 1 mm thick. Pour a little oil into a cold pan, add the garlic and add more oil, always cold. Then place the pan on the heat, being careful not to burn the garlic. Once the garlic has slightly coloured, add the chilli and let cool briefly, then remove from the heat and add a couple of spoonfuls of the pasta cooking water.
Drain the spaghetti al dente, keeping a little of the cooking water. Season the spaghetti in oil flavored with garlic and chilli, adding more cooking water if necessary, to obtain a creamy consistency. Serve immediately, topping with Parmigiano Reggiano or Grana Padano grated.
