Aglio e Olio
A simple pasta featuring garlic, olive oil, chili flakes and parsley.
Valori Nutrizionali
* Il % del Valore Giornaliero (VG) indica quanto un nutriente in una porzione di cibo contribuisce a una dieta giornaliera. 2.000 calorie al giorno sono utilizzate per i consigli nutrizionali generali.
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Aglio e Olio's origins are humble and rooted in the cucina povera (poor cooking) tradition of Naples. Its simplicity reflects the limited ingredients available to working-class families, showcasing how resourceful cooks could create flavorful and satisfying meals with basic staples. The dish likely evolved over time, passed down through generations, with variations arising from regional preferences and ingredient availability.
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Aglio e Olio is more than just a quick meal; it represents the resourcefulness and culinary heritage of Southern Italy. It embodies the principles of simple, fresh ingredients and flavorful cooking, making it a beloved and ubiquitous dish in Italian cuisine.
Cucina Povera
Aglio e Olio is a prime example of 'cucina povera,' or peasant cooking, where simple, affordable ingredients are transformed into delicious and satisfying meals. It highlights the ability to create complex flavors from basic staples.
Regional Variations
While the core ingredients remain consistent, regional variations exist. Some versions may incorporate anchovies, breadcrumbs, or a touch of tomato for added depth of flavor. Different pasta shapes can also be used, though spaghetti is most common.
Speed and Simplicity
The dish's speed and simplicity make it a popular choice for a quick and satisfying weeknight meal. It is also a testament to the idea that great food doesn't always require elaborate techniques or expensive ingredients.
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Aglio e Olio boasts a simple yet vibrant flavor profile characterized by the pungent aroma of garlic, the richness of olive oil, the subtle heat of red pepper flakes, and the fresh herbaceousness of parsley. The dish is fundamentally savory, with a pleasant kick of spice and an underlying sweetness from the garlic.
The primary flavor component is garlic (aglio), which is typically thinly sliced or minced and gently cooked in olive oil (olio) until fragrant and lightly golden. The olive oil acts as a carrier for the garlic's flavor, infusing the pasta. Red pepper flakes (peperoncino) provide a crucial element of heat, ranging from a mild tingle to a fiery kick, depending on the amount used. Fresh parsley, added at the end, contributes a bright, herbaceous note that balances the richness of the oil and garlic. Some variations may include a squeeze of lemon juice for added acidity.
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Garlic Golden, Not Burnt
The garlic should be cooked slowly over low heat until it is fragrant and lightly golden, but never burnt. Burnt garlic will impart a bitter taste to the dish.
Pasta Water Gold
Reserve pasta water before draining the pasta. The starchy water helps to emulsify the olive oil and garlic, creating a creamy sauce that clings to the pasta.
Emulsification Magic
Combine the cooked pasta, garlic-infused oil, red pepper flakes, and reserved pasta water in the pot. Toss vigorously to emulsify the sauce, creating a creamy and cohesive texture.
Olive Oil Quality
Use a high-quality extra virgin olive oil for the best flavor. The olive oil is a key ingredient, so choosing a good one will make a noticeable difference.
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