I’ve been cooking Aglio E Olio for years and it has been perfected as years passed by. It all started when we had Aglio E Olio for the first time at a nearby restaurant “Red Tomato”. My husband and I fell in love with this dish and made it a habit to order almost three to four times a week. We ordered so much that everyone at the restaurant who used to take our order over the phone knew exactly what we wanted everytime we called. As they say, good things don’t last forever and it turned out that the chef moved on or whatever happened, they were not able to create Aglio E Olio in the same way that they used to. I took matters into my own hands and started working on this dish myself. It took me months to get it right and years to perfect it. Today I am happy to say that I can cook this dish to perfection everytime I cook it ( main reason is my husband as he wouldn’t eat anything but perfect Aglio E Olio). So here is my years of experience and work served to you on Golden platter 🙂
- 500gm spaghetti uncooked
- 1/3 cup virgin olive oil
- 250gm button mushroom
- 10 large garlic cloves, cut into thin slice
- 1 tea spoon red chilly flakes
- freshly crushed black paper
- salt to taste
- 1/2 cup freshly chopped Italian parsley
- 1 cup finely grated parmigiana-reggiano cheese
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite(el dente), about 12 minutes. Drain and transfer to a pasta bowl.
- Heat the pan add olive oil and garlic and sauté for 5 minutes on medium flame. Reduce heat to medium-low when olive oil begins to bubble, cook and stir until garlic is golden brown, about another 5 minutes. Remove from heat.
- In the same pan add some olive oil and mushrooms, cook for another 5 to 7 minutes and then add sauté garlic and chilly flakes crushed fresh Paper and salt in pasta. Sprinkle with Italian parsley (and optionally half of the Parmigiano-Reggiano cheese; stir until combined and once ready, serve pasta topped with the remaining Parmigiano-Reggiano cheese).