Aglio e Olio | Recipe

With all my big plans to do a weekly recipe post on here I still managed to neglect my blog for way too long (thank you, dissertation). However, the strange times that we have found ourselves in have actually given me the free time I needed to get back into the whole blogging thing. So… silver linings?

Posting recipes doesn’t feel like the most important thing right now, but I feel like I should keep my posts as close to normal as possible to provide you guys with a small escape, even if it’s just for a little while. Since many of us are also under lockdown it seems like the perfect time for people to really get into cooking and practice a new hobby.

Cooking is something I love to do to relax, I find the methodical process of it all very calming, so if you’re feeling understandably anxious at the moment then this might be helpful! To get back into my cooking posts I thought I would begin with what might possibly be my favourite dish of all time – it’s top 3 for sure.

When I watched the movie Chef however many years ago, I found myself wanting to eat basically everything in the movie but especially the pasta Jon Favreau makes for Scarlett Johansson. Fortunately, one of my all time favourite guys, Binging with Babish, recreated the recipe and I’ve been making it non-stop ever since.

If you don’t know, Aglio e Olio is the garlic-y pasta of dreams, and uses a few basic pantry ingredients that you are guaranteed to have on hand. It takes barely any time to make (even less if you aren’t making your own pasta) and is one of the most delicious things you’ll ever eat.

I know getting supplies is possibly a little tricky right now (thanks stockpilers), but if you have some dried pasta on hand that you fancy spicing up with a new recipe, then this is perfect! I’m a fan of a linguine/fettuccine/tagliatelle type for this recipe, but really any kind of long pasta would work – though I wouldn’t personally use bucatini for this.

Alternatively, you could also make your own fresh pasta, which is handy if the stores near you are all sold out. I love making my own pasta because it’s another thing I find super relaxing, and there’s no better time to learn a new skill than a lockdown!

What you’ll need (serves 3):

For the pasta:

  • 3 medium eggs, at room temp
  • 300g 00 flour
  • sea salt

For the sauce:

  • 120ml good-quality olive oil
  • 8 large garlic cloves, very thinly sliced
  • 1 tsp red pepper flakes
  • 1/2 lemon
  • 1 large handful parsley, finely chopped
  • salt and pepper

How to make:

  1. If you’re choosing to make your own pasta, then I have the basic recipe here. Once the dough has rested, quarter the dough and roll each piece through a pasta machine, working your way from the thickest setting to about no. 5/6 (I found 5 a little thick for me, but it’s up to your preference). Feed the pasta through the fettuccine cutter, toss with flour and pile into nests covered with cling film until ready to use. If you’re working with dry pasta then you can obviously skip this step.
  2. Bring a pot of salted water to the boil (as a reference, your water should be as salty as the sea to properly season your pasta). If you have made fresh pasta then it should take no longer than 2-4 minutes, but if you are using dry then check the cooking instructions on the packaging.
  3. Whilst the water is coming to the boil, place the garlic and oil into a frying pan. Stir constantly over medium heat until the edges of the garlic are just turning golden brown (watch closely because the garlic can burn very easily), then add the red pepper flakes and remove from the heat.
  4. Add the pasta to the pot of salted water and cook just shy of al-dente. Reserve about 60ml of the pasta water, then drain the pasta.
  5. Return the frying pan to the heat and add the pasta along with a splash of pasta water. Continue to cook the pasta, tossing and adding more pasta water where needed, until the pasta is al dente and fully coated in the sauce.
  6. Squeeze the lemon half over the pasta and season to taste with salt and pepper. Sprinkle with parsley, then serve.

Including prep time, this whole recipe should take you no longer than 15-20 minutes. It’s super tasty, super simple and the ingredients are all store cupboard staples – Babish wins again! Whether you want to switch up your weeknight meals or are looking for a fancy date night alternative with all the restaurants shut, I can guarantee you’ll adore this pasta.

I hope you guys enjoyed this post, please let me know if you make it and what you think! See you next time,

A x

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