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Pasta Aglio Olio Resep – Daniel joined the Serious Eats chef team in 2014 and writes articles on recipes, appliance reviews, and cooking tips. Previously, he was the food editor for Food & Wine magazine and the restaurant and bar editor for Time Out New York.
If there was a pasta Bible, the first line would say, “In the beginning God made aglio e olio.” Historically, this line would not have been really accurate, as the evidence does not support the idea that garlic (aglio) and oil (olio) were the originals of pasta. But
Pasta Aglio Olio Resep
– and by that I mean the way most pasta sauces are cooked these days – aglio and olio are almost always the first step. From arabbiata to marinara, alle vongole to puttanesca, every sauce starts by gently cooking garlic in oil. Even the never-cooked pesto has garlic puree stored in oil at the bottom.
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The great thing about those two building blocks is that not only are they essential components of many other sauces, but they also make one of the greatest pasta sauces. Aglio e olio is, in my opinion, the simplest pasta sauce in the entire Italian canon. You don’t even need cheese—in fact, some say cheese isn’t a good addition. If you have spaghetti, garlic, salt and oil, you can make this pasta now.
Given its simplicity, you’d think aglio e olio would be a more popular pasta sauce. In Italy. Most Italians I know recall childhood years full of after-school jams of aglio e olio whipped up by their doting aunt when they talk about it. It’s a shame that most people don’t have a radar for this country’s pasta goodness in the United States.
It couldn’t be easier to make, but it still requires attention to the basic technique of almost finishing pasta dishes. It starts by slowly cooking the garlic in a skillet with olive oil until golden. I usually add a pinch of red pepper, which technically makes the sauce aglio, olio, e peperoncino. They add a nice, warm heat without overpowering the basic garlic-oil flavor.
While the garlic is gently simmering, the pasta should be boiled in a separate pot of salted water. . to spin This could mean a large, upright pot with pasta, or a wide, large skillet with pasta on the side.
Resep Spaghetti Aglio Olio Daging Asap Yang Pedasnya Mantul
Once the pasta is just shy of al dente, toss with the garlic and butter. Then add a few tablespoons of pasta water and cook over high heat, stirring and tossing quickly to emulsify the oil with the starchy pasta water.
The sauce is ready when the creamy coating has reduced on the dishes. If you reduce it too much and the sauce is too oily, you can always add a little pasta water to bring it back to where you want it. A drizzle of fresh olive oil brings out the undercooked, fruity flavor again.
If you’ve been dying to add grated cheese, this would be the time to do it, and I’d recommend at least giving it a try first. Sometimes I’ll add a little chopped parsley if I have it on hand, but it’s optional.
*% Daily Value (DV) tells you how much of the food in the food you eat contributes to your daily intake. A general dietary recommendation is 2,000 calories per day.
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