Aglio e Olio
Picture this: Naples, Italy, a bustling city filled with vibrant markets and streets alive with the aroma of garlic and olive oil. In the midst of this culinary symphony emerges Aglio e Olio, the unsung hero of Italian cuisine.
Legend has it that Aglio e Olio was born in the humble kitchens of Southern Italy, where resourcefulness was key and creativity knew no bounds. With just a handful of pantry staples – garlic, olive oil, and pasta – Neapolitan cooks concocted a dish that was as simple as it was spectacular.
This dish was the ultimate triumph of flavor over fuss, a culinary masterpiece crafted from the bare essentials. It was a testament to the ingenuity of Italian peasants, who could turn a handful of humble ingredients into a symphony for the taste buds.
Over the years, Aglio e Olio transcended its humble origins to become a beloved staple in Italian cuisine. Its charm lies in its simplicity – a reminder that sometimes, the most delicious dishes are also the most straightforward.
When it comes to this classic pasta dish bursting with garlic and olive oil, you’ll want a wine that can hold its own against those bold flavors while complementing the dish’s simplicity. Here are a few options that will elevate your Aglio e Olio experience:
Sauvignon Blanc: A crisp and refreshing Sauvignon Blanc with its zesty acidity and herbal notes can be a fantastic choice. Its citrusy undertones and herbaceous character can cut through the richness of the olive oil while enhancing the dish’s flavors.
Pinot Grigio: Another classic Italian choice, Pinot Grigio, offers a light and crisp profile with hints of green apple and pear. Its clean acidity can complement the garlic and olive oil without overpowering the dish.
Vermentino: Hailing from Italy’s coastal regions, Vermentino is known for its lively acidity and minerality, making it a delightful match for Aglio e Olio. Its citrusy notes and saline finish can enhance the dish’s flavors while refreshing the palate.
Chardonnay: If you prefer a richer white wine, opt for a lightly oaked Chardonnay. Look for one with balanced acidity and flavors of ripe apple and citrus. The buttery texture and subtle oakiness can complement the richness of the dish without overwhelming it.
Rosé: For those who enjoy a touch of pink, a dry Rosé with bright acidity and red fruit flavors can be a surprisingly delightful pairing. Its refreshing character can contrast the garlic and olive oil while adding a touch of elegance to the meal.
Ultimately, the best wine pairing is the one you enjoy the most, so feel free to experiment and find the perfect match for your Aglio e Olio indulgence. Whether you prefer a crisp white or a refreshing Rosé, raise a glass and toast to the simple pleasures of Italian cuisine. Saluti! 🍷🍝
Pasta with Garlic and Olive Oil
4
servings15
minutes20
minutes355
kcalKeep the screen of your device on
Ingredients
1 pound 1 (450g) spaghetti
6 cloves 6 garlic, thinly sliced
1/2 cup 1/2 (120ml) extra-virgin olive oil
1 teaspoon 1 red pepper flakes (adjust to taste)
1/2 cup 1/2 (about 30g) fresh parsley, chopped
Salt, to taste
Grated Parmesan cheese (optional)
Directions
- Prepare the Pasta:
- Bring a large pot of salted water to a boil.
- Cook the spaghetti according to the package instructions until al dente. Reserve about 1 cup of pasta water before draining.
- Cook the Garlic:
- While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
- Add the sliced garlic to the skillet and cook, stirring frequently, until the garlic is golden brown and fragrant, about 2-3 minutes. Be careful not to let it burn.
- Add Red Pepper Flakes:
- Once the garlic is golden brown, add the red pepper flakes to the skillet. Stir to combine and let them cook for about 1 minute to infuse the oil with flavor.
- Combine Pasta and Sauce:
- Add the cooked spaghetti directly to the skillet with the garlic and red pepper flakes.
- Toss the pasta in the garlic-infused oil until it's well coated. If the pasta seems dry, add some of the reserved pasta water a little at a time until you reach your desired consistency.
- Finish and Serve:
- Remove the skillet from the heat and add the chopped parsley. Toss everything together until the parsley is evenly distributed.
- Season with salt to taste.
- Serve hot, garnished with grated Parmesan cheese if desired.
Did you make this recipe?
Tag @Mellcorcoran on Instagram and hashtag it with
Like this recipe?
Follow @mellcorcoran on Pinterest