● Save some of the pasta cooking water to add to your sauce. When added, just a little at a time, your sauce will become creamier and will bind better with the pasta once added.
● In true Italian style, the pasta should be added to the hot sauce, not the other way around.
● When you add the pasta to your sauce, consider that 2 minutes in a pan with sauce is the same as 1 minute in boiling water - be sure not to overcook.
The one pasta dish everyone must know. . .
PASTA AGLIO E OLIO
Translated as Pasta with Garlic and Oil, this is one of the most loved pasta dishes in Italy and is a lifesaver whenever the fridge is worryingly empty. It's so simple to make, satisfying and very tasty!
Spaghetti Aglio e Olio
300g Garofalo spaghetti
2 garlic cloves (skin on)
5-7 generous tbsp of extra virgin olive oil
1 tbsp dry chillies (or more if happy with very hot results)
Boil salted water in a large saucepan (1L of water and 10g of salt per 100g of dry pasta). Add pasta to the boiling water making sure you stick to the advised cooking time for optimal results. For Garofalo spaghetti we recommend 11 minutes. Place the oil and crushed garlic in a frying pan (keep the skin on the garlic so it doesn't burn). Warm the oil gently for a few minutes to infuse the garlic. It's important to infuse the garlic without burning it, so patience is vital.
Whilst the pasta is cooking, add a few tbsp of the cooking water to the the oil in the pan and stir well to emulsify it.
When the pasta is cooked, drain it well and place it in the pan with the garlic infused oil. Toss the pasta in the oil and serve immediately.
If you have any Grana Padano, grate some on top and enjoy.