Spaghetti aglio olio

Ingredients for 2 servings of
Pasta Aglio e Olio

350 gr. dry spaghetti pasta,
4 Tbsp. extra virgin olive oil,
1/4 cup beef au jus or demi-glace,
1 Tbsp. freshly chopped parsley,
2 sprigs each basil and fresh thyme,
1 pinch hot chili flakes,
1 Tbsp. minced garlic,
1 tsp. butter,
grated Parmigiano cheese,
optional: chopped bacon and sliced
sun-dried tomato,
salt and pepper to taste.

Recipe: Heat the olive oil and butter in a medium frying pan over medium-high temperature. Add the garlic and cook until golden brown. Be careful not to brown the garlic too much, as the pasta will have unpleasant smell. Pour gently the beef au jus and reduce the sauce for 1 minute. Add the boiled and strained spaghetti to the pan and toss with the chili flakes and chopped fresh herbs. Season to taste with salt and pepper. Serve the spaghetti aglio e olio with freshly grated Parmigiano cheese or other varieties of similar cheese such as Grana di Padano or Piave Vechio. If using bacon and sun-dried tomato, add them in the beginning with the garlic. My favorite pasta is another example of "simple is better". I can assure you that it is very tasty. By the way, the best thing while I was making my web site was eating everything, after I had taken a photo. Cooking tip: If you are using fresh spaghetti pasta, boil it only until it starts floating on the surface of the boiling water. Usually about only after 3 minutes the spaghetti are ready for serving.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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