I love Aglio E Olio! It is extremely simple and so versatile and here is a post that makes Best Ever Aglio E Olio Four Ways. A post you want to bookmark.
Aglio Olio four ways – I actually made these for the first post in A-Z Series in April that I do usually, thinking Pasta is a great theme to go with. But then my family said, “OMG, we cannot eat 26 kinds of pasta in the next month”. While I rolled my eyes and wondered what kind of people I have for family, I also realised this means no pasta for this year’s #AtoZChallenge since I only post what we eat at home. So while I think of another theme, sharing these four here anyways.
The Olive Aglio E Olio is probably closer to the original version and a hit with everyone.
Mushroom Aglio E Olio is probably my favourite vegetarian version of this pasta. The umami just works so well with Parmesan.
Prawns Aglio E Olio, the jury in my house is divided on whether this or the next one is the best version. Solve that for us maybe?
All hail Bacon, it does make everything better!
If you make this, share a picture with me on Twitter, Instagram or Facebook? I would love to hear what you have to say about it.
Best Ever Aglio E Olio Four Ways
Ingredients
Common Ingredients for Aglio E Olio Four Ways
- 3 tbsp olive oil
- 6-7 garlic cloves finely chopped
- 1 tsp chilli flakes
- 2 tbsp parsley leaves
- 100 gms Parmesan grated
- 200 gm Spaghetti
For Mushroom Aglio E Olio
- 200 gm mushrooms
For Olive Aglio E Olio
- 10 Black Olives
For Prawn Aglio E Olio
- 200 gm medium prawns
For Bacon Aglio E Olio
- 7-8 bacon strips
Instructions
- Boil a large pot of water with enough salt in it. The pasta always needs to be boiled in over salty water, almost salty like a sea. Add spaghetti and start on the pasta while it is boiling.
- Heat Olive Oil mildly and add chopped garlic to the same. Gently saute for 2-3 minutes at medium to low heat. Add chilli flakes and then proceed to the next step depending on which one you want to make.
For the Olive Aglio E Olio
- Add sliced olives and saute for 2 minutes. Add boiled spaghetti (cook till al dente) along with two ladles of pasta water. The pasta water helps stick the sauce to spaghetti and give it thickness since it has starch in it. Switch off the heat when the sauce is thick, add most of the cheese (reserve some for garnish) and parsley leaves. Serve warm sprinkled with more cheese
For Mushroom Aglio E Olio
- Add Mushrooms to the olive oil and saute on high heat for 3-4 minutes till the mushrooms are cooked and brown. Add boiled spaghetti (cook till al dente) along with two ladles of pasta water. The pasta water helps stick the sauce to spaghetti and give it thickness since it has starch in it. Switch off the heat when the sauce is thick, add most of the cheese (reserve some for garnish) and parsley leaves. Serve warm sprinkled with more cheese
For Prawn Aglio E Olio
- Add Prawns to the olive oil and cook on high heat for 4-5 minutes till the prawns are cooked and pink. Add boiled spaghetti (cook till al dente) along with two ladles of pasta water. The pasta water helps stick the sauce to spaghetti and give it thickness since it has starch in it. Switch off the heat when the sauce is thick, add most of the cheese (reserve some for garnish) and parsley leaves. Serve warm sprinkled with more cheese
For Bacon Aglio E Olio
- In a separate pan, add chopped bacon and fry till they are slightly crisp. Add crisped bacon to the olive oil and garlic. Add boiled spaghetti (cook till al dente) along with two ladles of pasta water. The pasta water helps stick the sauce to spaghetti and give it thickness since it has starch in it. Switch off the heat when the sauce is thick, add most of the cheese (reserve some for garnish) and parsley leaves. Serve warm sprinkled with more cheese
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