Spaghetti aglio e olio, a classic Italian pasta dish, is known for its simplicity and deliciousness. This enhanced version elevates the traditional recipe with a few key changes, resulting in a richer, more complex flavor profile.
Traditional aglio e olio typically involves sautéing garlic and red pepper flakes in olive oil, then tossing with pasta and pasta water to create an emulsion. While delicious, this version incorporates roasted garlic and butter for a deeper, more nuanced flavor.
Raw garlic possesses a spicy bite that mellows into a savory aroma when sautéed. Roasting garlic, however, transforms it entirely, yielding sweet and smoky notes. This recipe combines both sautéed and roasted garlic to capture the full spectrum of garlic’s flavor potential.
The traditional emulsion of pasta water and olive oil can be challenging to achieve. Butter, naturally an emulsion itself, simplifies the process. The added fat also contributes to a richer sauce and enhances the overall flavor.
The timing and order of operations are crucial for this dish. Roasting the garlic ahead of time streamlines the cooking process. Begin by trimming the top of a garlic head, drizzling it with olive oil, seasoning with salt and pepper, wrapping it in foil, and roasting it at 400 degrees Fahrenheit for 30-35 minutes.
While the garlic roasts, bring three quarts of water to a boil for one pound of pasta. The higher water-to-pasta ratio increases starch concentration, which helps the sauce adhere better.
Prepare the remaining ingredients while the water heats. Mince or grate fresh garlic, thinly slice dried chilies (Calabrian chilies are recommended), and finely chop a generous amount of fresh parsley. Parsley adds a crucial element of freshness, balancing the richness of the oil and garlic.
Once the roasted garlic has cooled, squeeze out the cloves and roughly chop them. Having all ingredients prepped ensures a smooth and efficient final cooking stage.
When the water boils, add 30 grams of salt (or three large pinches) to create a 1% salt solution. Add angel hair or thin spaghetti – their delicate texture pairs well with this sauce. Stir the pasta within the first few minutes to prevent sticking.
Once the pasta is cooked al dente, do not drain it. Heat a generous amount of olive oil in a pan, enough to coat the pasta. Add the fresh garlic, chilies, and roasted garlic, sautéing for 45-60 seconds, being careful not to burn them.
Turn off the heat and add three tablespoons of butter. Transfer the pasta directly from the pot to the pan, along with some pasta water. Vigorously stir to emulsify the sauce. The sauce is ready when it thickens and develops a glossy appearance.
Add the chopped parsley, ensuring even distribution. Before serving, taste and season with salt and pepper as needed. Twirl the pasta onto a plate and enjoy this elevated spaghetti aglio e olio.
The combination of roasted and sautéed garlic creates a depth of flavor that elevates this simple dish. The addition of butter makes the emulsification process easier and adds a touch of richness. Whether you prefer the traditional method or this enhanced version, spaghetti aglio e olio is a must-have in any cook’s repertoire. It’s quick, easy, and incredibly satisfying.
