Aglio e Olio (Alessandro Negrini Inspired)
Aglio e Olio (Alessandro Negrini Inspired)
Ingredients
- 10 garlic cloves, large, germ removed
- 1/2 cup extra virgin olive oil
- 1/2 cup starchy pasta cooking water
- 4 oz spaghetti
- as needed parsley, finely chopped
- as needed cayenne
- as needed salt, for pasta cooking water
- as needed mayonnaise, optional, if needed to emulsify sauce
Instructions
- 1
Separate the garlic cloves from the head. Peel each garlic clove. Make a cut along the length of each peeled garlic clove and remove the inner germ using the tip of a knife.
⏱️ 5 min
- 2
Bring a pot of water to a boil. Add the prepared garlic cloves to the boiling water and blanch for 1 minute. Strain the garlic from the water and let it rest for 1 minute.
⏱️ 3 min•🌡️ 212
- 3
Repeat the blanching and resting process (Step 2) two more times, for a total of three blanching cycles. This softens the garlic flavor and brings out sweeter notes.
⏱️ 6 min•🌡️ 212
- 4
While blanching the garlic, get a separate pot of boiling salted water ready for the pasta. Add the 4 oz spaghetti to the boiling salted water and cook according to package directions until al dente. Reserve 1/2 cup of the starchy pasta cooking water before draining.
⏱️ 10 min•🌡️ 212
- 5
Place the blanched garlic cloves into a small food processor or blender. Add the 1/2 cup extra virgin olive oil and the 1/2 cup reserved starchy pasta cooking water to the food processor. Blend the mixture until it is emulsified and silky smooth. If needed, add a touch of mayonnaise to help emulsify the sauce.
⏱️ 3 min
- 6
Finely chop fresh parsley.
⏱️ 2 min
- 7
Add the cooked spaghetti to a bowl. Pour the blended garlic sauce over the spaghetti and toss to combine thoroughly.
⏱️ 2 min
- 8
To plate, put some sauce at the bottom of each serving bowl, then add the tossed pasta. Top the pasta with a sprinkle of cayenne and finely chopped parsley. Drizzle more of the sauce over the top and serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Aglio e Olio (Alessandro Negrini Inspired)
- 10 garlic cloves, large, germ removed
- 1/2 cup extra virgin olive oil
- 1/2 cup starchy pasta cooking water
- 4 oz spaghetti
- as needed parsley, finely chopped
- as needed cayenne
- as needed salt, for pasta cooking water
- as needed mayonnaise, optional, if needed to emulsify sauce
Instructions
- 1
Separate the garlic cloves from the head. Peel each garlic clove. Make a cut along the length of each peeled garlic clove and remove the inner germ using the tip of a knife.
⏱️ 5 min - 2
Bring a pot of water to a boil. Add the prepared garlic cloves to the boiling water and blanch for 1 minute. Strain the garlic from the water and let it rest for 1 minute.
⏱️ 3 min•🌡️ 212 - 3
Repeat the blanching and resting process (Step 2) two more times, for a total of three blanching cycles. This softens the garlic flavor and brings out sweeter notes.
⏱️ 6 min•🌡️ 212 - 4
While blanching the garlic, get a separate pot of boiling salted water ready for the pasta. Add the 4 oz spaghetti to the boiling salted water and cook according to package directions until al dente. Reserve 1/2 cup of the starchy pasta cooking water before draining.
⏱️ 10 min•🌡️ 212 - 5
Place the blanched garlic cloves into a small food processor or blender. Add the 1/2 cup extra virgin olive oil and the 1/2 cup reserved starchy pasta cooking water to the food processor. Blend the mixture until it is emulsified and silky smooth. If needed, add a touch of mayonnaise to help emulsify the sauce.
⏱️ 3 min - 6
Finely chop fresh parsley.
⏱️ 2 min - 7
Add the cooked spaghetti to a bowl. Pour the blended garlic sauce over the spaghetti and toss to combine thoroughly.
⏱️ 2 min - 8
To plate, put some sauce at the bottom of each serving bowl, then add the tossed pasta. Top the pasta with a sprinkle of cayenne and finely chopped parsley. Drizzle more of the sauce over the top and serve immediately.
⏱️ 2 min