Translating to spaghettini with garlic and oil, this Spaghettini Aglio e Olio is a widely popular dish, originating in the Campania region, that uses few simple, quality ingredients, and takes little time to prepare. This dish is just as easy as it is premium and can be done in 15 minutes.
Best served with Ruffino Orvieto Classico
Taste profile: Pale straw colour and aromas of yellow berries, fresh pastry, citrus with spice and golden raisin notes. Dry, light to medium bodied with a smooth, clean and fresh palate, hints of light spice on the finish.
Ingredients 2 Number of Servings
In a pan over low heat, add the olive oil, chopped garlic and a pinch of the salt flower. Sauté the garlic very gently for about 10 minutes, until soft. To prevent the garlic from browning and crystallizing, the heat should be set to low, and the oil should be simmering slightly.
- While the garlic is being prepared, cook the pasta in a pot of boiling salted water until al dente. Do not overcook the pasta, as it will continue to cook in the oil.
When the pasta is ready, using tongs and without draining the pasta, transfer the pasta to the oil and stir. Add the parsley and about ¼ cup of the cooking water to allow the starch in the water to form into a sauce.
Once the pasta is cooked and has absorbed the flavours of the oil and garlic, remove and serve immediately with freshly grated Parmesan cheese.