Aglio Olio is a dry form of pasta that is cooked in limited and almost no sauces. Yet there is a little subtlety provided to the sauce with olive oil and ingredients like mushrooms and tomatoes that give a bit of juice to the same.
You Can Make This Pasta Either Very Spicy Or Mild Depending On Your Taste:
Cooking Time 20 Minutes
Prep Time 10 Minutes
500 gms Pasta
3 tbsp Normal Olive Oil
8 – 10 Garlic – Crushed
1 tsp chilli garlic paste
Fresh basil, parsley, celery, oregano, salt, pepper
Onions, bell peppers, babycorn (optional)
Methods To Prepare:
The first step here is to boil your pasta. For this you have to take a litre of water and bring it to a boil. When the water comes to a boil you should then add some salt for seasoning and also add some oil to keep the pasta from sticking. Make sure you keep stirring the pasta so that it is cooked well.
When the pasta is al dante and thus ready to eat but just a little under, take it out from the heat. Do not throw all of the pasta water as it would needed in the alio oglio too. Drain and wash the pasta under some cool running water and set aside.
Heat olive oil in pan and here you can either add chilli garlic paste or even chop up some fresh garlic cloves and use red chilli flakes or even whole chilly here. Saute well enough to get a nice and light golden colour.
Now you can throw in your choice of veggies like mushrooms, zucchini or even tomatoes that are chopped and saute again for a few minutes. Finally add some more olive oil and then your choice of some fresh herbs & oregano.
Now is the time to add the pasta. It is best to add a little bit of pasta water before you add the pasta. This will give you a light sauce that is enough for giving a little or light space for your dish. Add the pasta and toss everything together. Serve it hot drizzled with some olive oil.