An Italian essential by Chef Luigi: Spaghetti Aglio e Olio
At Spring Café Brasserie, it’s all about honest flavours and dishes that bring people together. At home, Chef Luigi keeps things just as simple. His Spaghetti Aglio e Olio is an Italian essential. Quick to prepare, full of flavour, and made with just a handful of ingredients.
“In our family, good food plays a central role. Around our table, we laugh, share, taste and celebrate. Sometimes big, sometimes small, but always with something made with love. Cooking and baking bring me joy, relaxation and a way of expressing love. Whether it’s a quick weekday meal, a long dinner with family and friends, or freshly baked bread on a Sunday morning, I prefer to make it all myself.
Some recipes become true family traditions. In our home, that’s undoubtedly the Pavlova. Or, as my four boys call it: our meringue cake. For years, it’s been the cake we serve when there’s something to celebrate. Birthdays, holidays, or simply because we feel like it. It make everyone happy.
It also happens to be the perfect dessert for the festive season: easy to make and always a showstopper. Just the way we like it. And with this recipe, you’ll easily bring joy to ten guests.”
Ingredients
200 g spaghetti
4 cloves garlic, thinly sliced
1 small red chilli or ½ tsp chilli flakes
4 tbsp olive oil
Small handful fresh parsley, finely chopped
Salt
Preparation
Bring a large pot of water to a boil. Add salt until the water tastes like the sea.
Cook the spaghetti until al dente. Reserve about ½ cup of pasta water, then drain.
Heat the olive oil in a wide pan over low to medium heat. Add the garlic and chilli, and cook gently until the garlic turns lightly golden.
Add 2 to 3 tablespoons of pasta water to the pan and swirl to create a light sauce.
Add the drained spaghetti and toss over low heat until the pasta is coated and has absorbed the sauce.
Finish with fresh parsley and adjust with salt if needed.
Serve immediately and enjoy.
