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Spaghetti Aglio E Olio
Ingredients
Spaghetti Aglio E Olio
by Chef Patricia DeMauro
- 2 tablespoons olive oil (cooking variety)
- 4 – 6 cloves fresh garlic, peeled and chopped
- 2 cans anchovies (drain and rinse lightly under cold water)
- 1 tablespoon capers
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup chicken broth
- 1/2 teaspoon red pepper fakes
- 1/2 cup grated Pecorino Romano cheese
- 1/2 cup fresh parsley – chopped
Preparation
- Aglio E Olio Sauce – Heat cooking olive oil in a moderately heated skillet or dutch oven. Add garlic and cook without browning.
- Drain the anchovies then rinse under cold water to remove oil and excess salt. Add the anchovies to the skillet. Using a wooden spoon or spatula while the anchovies are in the pan, stir and chop the anchovies to help them dissolve a bit.
- Add capers and stir, then add salt, black pepper, chicken broth, red pepper flakes and stir. Then reduce the heat and simmer on low for 8-10 minutes.
- Pasta – While the aglio e olio is simmering for 8 -10 minutes, add the pasta to the boiling water. Cook the pasta according the the package directions. For this recipe I use angel hair spaghetti. Set 1/4 to 1/2 cup pasta water aside just in case you want to add to the aglio e olio along with the chicken broth, as the water helps the sauce to stick to the pasta.
- Add the cooked pasta to the aglio e oil sauce in the pan and mix well. Top your dish with grated Italian cheese and parsley. Not shown in the video, but you can add a squeeze of fresh lemon to your dish.
Be creative and and mangia!
Credits
CHEF
Patricia DeMauro
MUSIC
Shamrock Waltz by Vinnie DeMasi