Coco Chanel quoted, “Some people think luxury is the opposite of poverty. It is not. It is the opposite of vulgarity”. So does Aglio e Olio - it is very simple, or I must say the simplest pasta dish to prepare, yet very rich in flavour leaving me wanting for more (oh, I have to remind myself of Elle McPherson’s trainor’s “polite portion“ advise each time!).
Aglio e Olio is also one of my hubby’s favourite pasta dishes. It means “Garlic and Oil”, a very traditional Italian recipe. It’s made of:
- Pasta. I used Barilla Angel Hair also known as Barilla Capelini No. 01 in France. Make sure the pasta is al dente, follow the time stated in the box. Please boil the water with kosher salt so you won’t have to add salt later. Also I’ve read somewhere to not add the oil when boiling the pasta, so I did.
- Extra Virgin Olive Oil. Drizzle good quality olive oil once pasta is cooked.
- Garlic overload. I chopped 6-8 large cloves finely, you may adjust depending on the amount of pasta.
Additionally, I seasoned it with black pepper, chopped parsley (basil is also good), squeezed half of a lemon and sprinkled parmagiano regiano on top. It’s fresh, light and buonissimo! I sometimes add tuna or prawns with it. Yum, yum, yum! :-)
Try it and let me know what you think xx