Spaghetti Aglio E Olio

Spaghetti Aglio E Olio

Prep Time : 1 Hour
Cooking Time : 5 minutes
Serves : 5

DID YOU KNOW

The simplest of Italy’s many pasta preparations, Spaghetti Aglio E Olio, when literally translated, means ‘pasta with garlic and oil’. While its precise origins are murky at best, it’s popularly believed to have originated in the Italian regions of Abruzzo and Campania. Even today, you will find this dish in trattorias across Italy, owing to its rising popularity with travellers and locals alike. Follow our easy recipe and bring the flavours of an authentic Italian cucina straight to your homes.

PREP TIME
1 Hour
COOKING TIME
5 minutes
SERVES
5

Ingredients

FOR THE PASTA DOUGH

  • 350gms, Farina
  • 150gms, Semola
  • 6 Eggs
  • 3gms, Salt
    OR
  • Use 80gms, Packaged Pasta

FOR THE PARMESAN CRUMBLE

  • 10gms, Butter
  • 5gms, Garlic
  • 3gms, Chili Flakes
  • 25gms, Panko Bread Crumbs
  • 25gms, Parmesan

FINAL TOUCHES

  1. 80gms, Spaghetti
  2. 20gms, Olive Oil
  3. 100gms, Sorrentina’s Aglio E Oglio Sauce
  4. Parmesan Crumble (For Garnish)
  5. Basil Leaves (For Garnish)

    Preparation

    FOR THE PASTA DOUGH

    1. Since the dough needs to set and hydrate, remember to prepare it 30 minutes before cooking time
    2. For making the pasta dough, mix all the dry ingredients together. This includes semola, farina and salt
    3. Make a well in the center. Whip the eggs together and pour the mixture in the center of the well
    4. Gently mix all the ingredients together to make the dough, such that it becomes tough and hard
    5. Cover the dough with cling wrap and allow it to rest

    FOR THE PARMESAN CRUMBLE

    1. Add some butter in a deep pan and let it melt
    2. Once it begins melting, add in garlic and sauté well
    3. Add in the chili flakes and let the oils release
    4. Add the panko crumbs and let them turn golden in the pan
    5. Once the desired colour is achieved, take the pan off the flame, add in the parmesan and stir vigorously
    6. Allow the mixture to cool and save it in an airtight container

    FOR THE SPAGHETTI

    1. Sheet the pasta dough using a rolling pin
    2. Start flattening the sheet such that the surface below is visible
    3. Cut the pasta sheets to the desired length. The ideal length of the spaghetti should be a foot long
    4. Once the sheets are equally cut, sprinkle some flour over the sheets and start rolling from both ends, towards the center
    5. Use a knife to cut the rolled sheet from the center
    6. Once you open up these rolled sheets, you will obtain strings of the pasta dough, which can be shaped and stored in the freezer

    NOTE – For this, a packet of dry pasta works perfectly, too. Blanch it for 8 minutes, or as required, before using

    FINAL TOUCHES

    1. In a pan, add olive oil and Sorrentina’s Aglio E Olio Sauce. If you think the garlic is burning, you can add in a little bit of water to stop the cooking process
    2. Blanch the fresh spaghetti for 2 minutes (or the packaged spaghetti for 8 minutes) and add in the broth
    3. Let the spaghetti cook in the broth for 2 minutes, such that it absorbs the flavorful liquid
    4. Once the water has dried enough, drizzle in some more olive oil and try to toss the spaghetti in the pan.

    This incorporates air and helps the butter emulsify. Always remember to do this after taking the pan off the flame 


    FOR GARNISH

    Serve the pasta in a plate, with a spoonful of the parmesan crumble and a handful of fresh basil leaves
    Shop these Italian pantry staples at your nearest gourmet grocery store or order them online via Swiggy or Zomato. For more updates on all things Italian, follow @sorrentina_honestlyitalian on Instagram

    Make This dish At Home.

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