23.8.13

Spaghetti aglio e olio

For garlic lovers there is no dish so simple and satisfying as the humble spaghetti aglio e olio. Cheap, simple and the ingredients are almost always in your kitchen. On top of that this recipe is infinitely adaptable. Since I'm a big fan of garlic I double the amount most recipes use. The truffle oil is a tip I got at my local Italian restaurant, just a hint of the good stuff complements the garlic without overpowering the whole dish.



  • Good quality spaghetti 250 grams
  • 4 fat cloves of garlic
  • 1 fresh red chilli
  • One glug of mild olive oil
  • One glug of good extra virgin olive oil
  • 2 drops of truffle oil

Mince your garlic
Mincing garlic, instead of chopping it gives you the maximum amount of flavour.




Add oil, garlic and chilli to the pan
Put the pan on a very low heat. Use half mild and half extra virgin olive oil for good flavour without being overwhelmingly grassy.




Gently fry garlic and chilli
The oil mustn't get too hot, or else it will ruin both the garlic and the extra virgin olive oil. You want only the barest hint of colour on your garlic. Once it turns a pale gold, remove the pan from the heat.


Add al dente spaghetti and toss
Boil your spaghetti in properly salted water. Seriously, taste it. It should taste like the tears of your nemesis. Add some of the boiling water to the pasta along with your truffle oil.



Serve with a sprinkling of Parmezan
Enjoy!




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