Spaghetti Aglio e Olio

Spaghetti with garlic and olive oil. So basic but so flavourful. I have wanted to try making Spaghetti aglio e olio for sometime but never got to it. Until I stumbled upon jars of anchovies for sale in the supermarket. There are many versions of spaghetti aglio olio recipes available on the internet but I had my eyes set on Rachael Ray’s, which calls for Italian anchovies.

I like how simple it is, I can whip it up in 20 minutes with minimal preparation. The anchovies are very salty so you don’t even need salt. I made/ate this 4 times already this week, I am officially addicted!

I simplified Rachel’s recipe a wee bit, making do without dry vermouth and substituting dried pepper flakes with red chilli powder. I didn’t have parsley so I used a sprinkle of Italian herbs which contain parsley. Works just fine for me.

This recipe makes one serving.

Ingredients:

  • ~100g dried spaghetti
  • 1 – 2 tablespoons extra virgin olive oil (EVOO)
  • 1 or 2 anchovy fillet
  • 4-5 large cloves garlic (I love garlic!)
  • 1/2 teaspoon red chilli powder or one fresh red chilli de-seeded
  • Parsley (I used a sprinkle of Italian herbs)

Method:

  1. Boil spaghetti in a pot of slightly salted water according to packet instructions until al dente.
  2. While spaghetti is cooking, pound the garlic and fresh chilli (if using) until a paste is formed.
  3. Heat EVOO in a frying pan on medium heat.
  4. Add in anchovies and stir/break it up until it melts into the oil. (Mine didn’t melt completely, but its okay!)
  5. Add in garlic paste and chilli powder (if using), stir and let it sizzle gently in the anchovy oil.
  6. Sprinkle parsley or Italian herbs, stir for another 2 minutes on medium heat. By now the spaghetti would have finished cooking.
  7. Add cooked spaghetti together with a little pasta cooking water into the pan and mix around until well coated.
  8. Serve hot.

I like to eat mine with plenty of fresh cucumber slices or lettuce leaves. I think it compliments the saltiness of the anchovies very well. Mmmmmmm……

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6 comments on “Spaghetti Aglio e Olio

  1. D... says:

    I love Spaghetti Aglio e Olio. But I make it differently, I slice thin slices of garlic and heat them over a low fire and they infuse so nicely with the olive oil. Sometimes I throw some veggies or mushrooms in there. And every so often, shrimps.

    • Tien says:

      Yes yes i saw a lot of versions with shrimps. I can imagine it will go well with the flavours. I love mushrooms! Thanks for the suggestion Danielle 🙂

  2. Pasta with no cheese? Isn’t that like a crime or something? Hehe, just kidding. This looks good, Tien!

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