Alio e Olio, too simple to call a recipe?
- Harp00n Jan 6, 2007 04:35 PM
I love Alio e Olio. The ingredients seems pretty basic but I've never prepared it. I'm curious, is there any range as to ingredients or cooking techniques?
for best results it requires quality ingredients
Bright green OO
Lots of Garlic halved - I like the garlic with the purple tint to its skin
Good dry pasta like Setarro brand
Parmesean cheese hand grated
chopped parsley for garnish
use can also add a few spoons of pasta water to it if it's too dry
You're right, it's great!
A lil' tip I got from my Argentinean/Italian Mother-in-Law is to blast it in the pot before serving with a little fresh garlic pressed thru a garlic press to brighten-up the garlic...
A lot of us sauté the minced garlic to flavor the oil, then toss...
That often tones down the garlic magic....
For myself, I add grated parm in the pot before serving too, along with the garlic blast...
Stir in some Half & Half to make it garlikky AND Alfredoey!
It is that simple and that delicious.
First cook the spaghetti in salted boiling water. After I put the spaghetti in, I put some olive oil in a cold pan and add a lot of sliced garlic and some crushed red pepper flakes. Then I heat over medium heat till the garlic is toasted and crispy. Remove the crispy garlic slices but leave the oil in. Then add the pasta directly to the pan and toss till well coated. If necessary, add some of the pasta water and keep tossing. Add back the sliced garlic top with parsley and some parmesan cheese. THen plate. That easy.
Sometimes, for some extra texture I toast some breadcrumbs in the oil after removing the garlic but before adding the pasta.
I've made it even simpler than any of the above.
Garlic minced as fine as I can get it, nearly a puree, put into a pan of very green olive oil and some butter, and poured over al dente dried cappellini, and served with block of good parmesan or romano on the table next to a grater.
The guys who used to work on my boat all seemed to like it, but only really as a side. It goes well with some chicken breasts just breaded and fried and or some good sausages.
2 large cloves garlic peeled
1 pound Spaghetti
1/2 cup EVOO
1/2 teaspoon red pepper flake
25 large parsely leaves
Coarsely chop garlic on a board.
Bring pot of water to a boil.Salt
While pasta is cooking
Place a samll sauce pan over low heat , when the oil is warm add the chopped garic .Saute for 2 minutes . Add red pepper flakes and S/P to taste, saute for 2 minutes.
When pasta is ready pour the oil with the garlic over it. Toss well add the parsley and serve.