SPAGHETTI AGLIO E OLIO, but better.

Spaghetti Aglio e olio e peperoncino is quite possibly the simplest, yet tastiest, classic Italian pasta dish out there, but for my tastes, I think this version of pasta aglio e olio is better. Let me explain why.

As Kenji Lopez discusses in the Food Lab, he makes a his garlic and oil pasta with grated, sliced, and whole clove garlic pieces. When slices are sauteed like a typical aglio e olio it loses the spicy bite but has the pleasant onion aroma, and when left in the clove it gains some sweet aromas. Another way that I love garlic and most of you probably do too, is a whole roasted head of garlic in the oven. When roasted it completely transforms by getting sweet and toasty aromas. In this recipe, I like to combine both freshly grated and roasted whole garlic to create a seamless sauce. Why limit yourself to one flavor of garlic if you enjoy both?

Next is the fat choice. For aglio e olio, we make the sauce by forming an emulsion between pasta water and the olive oil which can be tricky since water and oil do not naturally want to mix. To make this emulsion easier, we will use a mix of olive oil and butter. Why butter? Well, in reading Ratio by Michael Ruhlman we find that butter is already an emulsion as it contains around 15% water. So not only does it provide flavor, but it also lends a helping hand in sauce construction. It helps the starchy pasta water and the olive oil come together for a quick sauce.

Roasted Garlic:

  • 1 whole head of garlic

  • Coarse kosher Salt

  • Fresh ground pepper

  • Drizzle of olive oil

Aglio e Olio:

  • 30 g salt for the pasta water (1% solution)

  • 1 lb dry spaghetti (preferably bronze cut)

  • 1/3 cup olive oil

  • Large pinch red pepper flakes

  • Whole head roasted garlic ( ingredients above)

  • 3 cloves of minced or grated fresh garlic

  • 3 TBSP unsalted butter

  • 1 cup reserved pasta water

  • Large handful minced parsley (at least 1/2 cup)

  • Coarse kosher salt and fresh ground pepper to taste

Method:

  1. Prepare the roasted garlic. Preheat the oven to 400 degrees F. Slice the top fourth off the head of garlic. Sprinkle with salt, pepper, and a drizzle of olive oil. Wrap in aluminum foil and bake for 30 minutes. Let cool, and squeeze out the roasted garlic. Note: This can be made ahead of time and stored (3-4 days) in the fridge to make this dish come together even faster.

  2. Bring 3 quarts / liters of water to a boil in a large pot. Add 30 grams of salt or about 1.5 TBSP if using Morton's coarse kosher salt. Once the water has boiled, add the pasta and set a timer for 1-2 minutes less than the package says. Make sure to stir the pasta a few times in the first minutes to avoid sticking.

  3. While the water is coming to a boil, prepare your mise en place for the olive oil, pepper flakes, roasted garlic, fresh garlic, butter, and parsley.

  4. Heat the olive oil in a large skillet over medium high heat. Add the pepper flakes, roasted garlic, and minced garlic and saute stirring constantly for 45 seconds. Be careful not to burn. Turn off the heat, add in the butter, and set the sauce aside.

  5. When the pasta is done, scoop off 1 cup of the pasta water and drain the pasta.

  6. Set the sauce over medium low heat. Add in the pasta, a 1/4 cup of the pasta water. Stir vigorously until the sauce comes together and begins to coat the spaghetti. Add extra pasta water if needed. Stir in the parsley. Taste it! Season with salt as needed and serve right away. Top with fresh Parmigiano (optional).

Ethan Chlebowski