This Italian dish “Spaghetti all’Aglio ed Olio” is translated as spaghetti with garlic and olive oil. Very simple, but nevertheless quite tasty. Who has been to Italy, knows, and who has it only in their dreams, I suggest cooking according to this recipe and deliciously “travel”…
Here is such a simple set of products we will need. It is advisable to take spaghetti from durum wheat varieties, they are most similar to Italian ones. Take the amount of garlic to your taste, fried in olive oil, it is very tasty.
Boil water, add salt, immerse the spaghetti and cook according to the instructions on the package, 8-10 minutes, at an average boil. At this time, heat the olive oil, put the garlic pieces, fry for 2-3 minutes, stirring.
Wash the parsley, dry it, finely chop it, cook the lemon zest.
Add the parsley to the garlic, fry over medium heat for a couple of minutes, stirring. The parsley will take on a darker color.
Put the finished spaghetti in a colander and put it in a frying pan.
Stir, add the zest, fry for one minute, remove from heat.
Serve hot, adding lemon zest and sea salt.
From history: the recipe for pasta with garlic and olive oil
appeared in this version back in 1837-it
was then in a treatise on Neapolitan cuisine
Ippolito Cavalcanti described the dish Vermicelli alla Borbonica,
which in fact was the same pasta alio-olio, only in the format of a short vermicelli.
Decades later, the vermicelli was replaced with spaghetti, but everything else remained in the same original version: pasta, butter, garlic and parsley.
And I think who was lucky enough to taste this dish in his homeland, in Italy,
they are unlikely to forget its taste… Although, as some sources say,
this is a dish of the poor, but… may I live like this! 70 ml. olive oil, Mama mia!
… buon appetito…