Spaghetti aglio e olio Risottati (garlic & oil spaghetti)
A great classic, done in a few minutes with simple ingredients. I confess, when I was younger, I had 'midnight' spaghetti aglio e olio many times, especially if I was half drunk after a night out!
The simplicity of this recipe is what could make it difficult if you don’t pay attention to the details as this recipe doesn’t leave you any space to hide mistakes J
Make sure you cook your spaghetti al dente, don’t overdo it with the garlic (and don’t burn it) and don’t skip the breadcrumbs for the ultimate experience.
So, what set my recipe apart from the traditional way is the method. Instead of boiling the spaghetti first and then toss them in the garlicky oil I cook the pasta directly into the pan where the garlic is, adding water as it cooks and absorb it, as if it was a risotto. This method will not give you sticky oily spaghetti if you are after that but it can create a delicious emulsified sauce as the starch of the pasta will stay in the pan and will bind to the oil and water.
On the plus side, you also need only one pan, so less washing to do, which is crucial when it is late at night.
For 4 pp // Prep time: 15 minutes
Ingredients:
400 g of spaghetti
2 garlic cloves, chopped
1 small chilly, chopped (optional)
2 tbsp of extra virgin olive oil
Salt to taste
For the aromatic breadcrumbs:
1 sprig of parsley, chopped
1 garlic clove
2 tbsp of extra virgin olive oil
About 80 gr of coarse breadcrumbs
½ lemon, zest only
Salt and pepper to taste
For the breadcrumbs, in a small pan fry 1 garlic clove, peeled and crushed in 2 spoons of oil and when golden remove it and add the bread crumbs, the parsley and the lemon zest. Season to taste and cook until golden and crispy on low heat.
In a separate large pan, fry the remaining garlic chopped with the chilly and when golden add a ladle of water to stop the browning. Now drop the spaghetti directly into the dressing and cover with hot water. Cook as the packet instruction but remember to add water as you go, as if it was a risotto and stir every now and then. It might take 1 or 2 minutes more than suggested. Season to taste.
When the pasta is cooked the liquid should be a creamy sauce. Turn off the heat and stir in a last drizzle of olive oil.
Plate up the creamy spaghetti, top with toasted breadcrumbs and enjoy.