Spaghetti Aglio e Olio Recipe - Italian cuisine may look intimidating, but there is one dish that is so simple to cook that even beginners in the kitchen will find it easy to prepare, the Spaghetti Aglio e Olio.
This oil-based sauce pasta is close to the heart of most Italians since many consider it as a comfort food. Back then, mothers usually serve a hot bowl of Aglio e Olio to their kids after school, which is why the dish often brings back fond childhood memories.
This dish is commonly associated with rural Italian home-style cooking, which is known as “cucina rustica.” It was said to have originated from Southern Italy, but some also claim that the dish specifically came from Abruzzo, Italy, which is about 50 miles east of Rome. Abruzzo was known as one of the underdeveloped regions in the country decades ago, and because Aglio e Olio was said to have come from here, some people don’t consider the dish as an “elevated” meal. It is not even included on most restaurant’s menus since some see it as “too basic.”
However, Aglio e Olio still came a long way from just a “pasta with garlic and oil” dish before. Several variations of the dish have emerged throughout time, like adding seafood, chili flakes and chopped parsley leaves to add more flavor and color to the pasta. There are also some who prefer adding fresh tomatoes, while some people like to put cheese on their plate.
Despite several changes to the original Aglio e Olio were made, one can’t deny that this dish is still the simplest and lightest Italian pasta meal there is today.
Spaghetti Aglio e Olio Recipe
- 250 g spaghetti noodle
- 200 g shrimp
- 2 tbsp parmesan cheese
- 1 ½ tbsp chopped parsley
- ⅓ cup olive oil
- 2 tbsp lemon juice
- 2 tbsp minced garlic
- 2 tbsp black pepper
- chili flakes
- Boil the spaghetti noodle in a pot
- In a separate pan add in the olive oil, garlic, and shrimp.
- Add in the cooked pasta in the pan
- Mix well
- Add in the lemon, salt and pepper to taste
- Finally garnish with parsley.
- Serve with cheese and chili