Spaghetti Olio Aglio
Aglio is simply garlic, and Olio means olive oil, so this is simply tossing garlic and oil with spaghetti, but I have added some more ingredients to make it taste better.
Ingredients (serve 2)
- ¼ packet spaghetti
- 5 garlic
- 4 tablespoon Extra virgin olive oil
- 10-15 cherry tomatoes
- 3-4 slices bacon
- 1/2 teaspoon salt
- freshly cracked black pepper
Method
- Peel and chop up the garlic into small pieces or chucks if you like to bite them.
- Wash the cherry tomatoes. Cut the bacon into small pieces 1-2cm size.
- Boil the spaghetti in a pot of water until the desired softness. Drained and set aside. Leave the pot of water boiling if you are proceeding to next step.
- Heat up a pan with medium heat, add in the olive oil, garlic, cherry tomato, bacon, salt, cracked black pepper and stir briefly and cover for 5 mins.
- While the pan is cooking, put the spaghetti back in the boiling water for ½ to 1 mins, and drain again (so that it is hot and moist, not stick together)
- Pour the spaghetti into the pan and toss it.
- Serve hot with some cracked black pepper on the side of the plate.
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The interesting trivia on pasta I have heard is that Italians are particular about which pasta is cooked in a particular way. For instance it is spaghetti aglio olio, penne arrabiatta, fuscilli al fungi. I could never figure out why.
I’m no expert, but I think the answer is this. Tts the amount of sauce you like the pasta to hold before you send them into your mouth. For example spaghetti is good for oil liquid base like this case. Penne is good to hold chucky sauce. Flatter pasta like linguine has larger surface area to hold more sauce but not really scooping it like penne, usually good for creamy sauce.