This is the classic Aglio e Olio, taught by Chef Masutani himself. Packed with professional techniques and tips hidden within this simple dish. From choosing the right salt to emulsifying the pasta, we'll show you the charm of authentic Italian cooking you can make at home. Please give it a try!
Ingredients
Main Ingredients (2 servings)
- Spaghetti (1.6mm) 160g
- Italian Parsley, to taste
- Garlic 2 cloves
- Red Chili Pepper 1 pc
Seasonings
- Olive Oil 2 tbsp
- Rock Salt, to taste
Steps
- Pick the leaves from the Italian Parsley and finely mince them. (Key Tip!) Using only the leaves and chopping them finely enhances their aroma.
- In a cold frying pan, add the sliced 2 cloves of Garlic, the deseeded 1 Red Chili Pepper, and 2 tbsp of Olive Oil. (Key Tip!) Preparing the ingredients directly in the frying pan reduces washing up. Slicing the garlic allows its flavor to be more mellow than minced garlic.
- Bring a pot of water to a boil. Once boiling, add 10g of Rock Salt per 1L of water (approx. 1%) as a guideline. Taste and it should feel slightly salty. (Key Tip!) Using rock salt allows the flavor to gradually permeate the pasta, resulting in a deeper taste compared to refined salt. The saltiness should be slightly stronger than that of clear broth.
- Add 160g of Spaghetti (1.6mm) to the boiling water and start cooking for approximately 6.5 minutes, slightly less than the package instructions. (Key Tip!) The pasta will be finished in the sauce later, so remove it when it's still a bit firm, just before al dente. It's okay if there's a white core remaining as it's not fully cooked.
- Heat the frying pan with the ingredients from `step_2` over low heat. Tilt the pan and gently heat for approximately 2 minutes, ensuring the garlic doesn't burn, to extract its aroma. (Key Tip!) Starting with a cold pan and heating slowly over low heat maximizes the garlic's fragrance while preventing it from burning.
- Add the minced approx. 2 handfuls of Italian Parsley and about 2 tbsp of pasta cooking water to the frying pan. Once fragrant, transfer the cooked spaghetti directly into the pan. (Key Tip!) Transferring the pasta directly from the pot to the pan also adds some of the starchy cooking water, which helps with emulsification.
- Maintaining low heat in the frying pan, slowly toss the spaghetti with tongs to emulsify with the sauce. Be careful not to cool the pasta by exposing it to too much air. (Key Tip!) Instead of tossing the pasta vigorously, stir it gently to ensure the sauce coats the pasta thoroughly, creating a cohesive emulsified state.
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