3 Classic SPAGHETTI: CACIO e PEPE, al POMODORO, AGLIO OLIO. Quick, Italian & Vegan Pasta Recipes.
Recipes in this Video
Originating from Naples, Spaghetti Aglio e Olio is a classic Italian dish that embodies the simplicity of Italian cooking. Traditionally enjoyed by workers for its quick preparation and minimal ingredients, it highlights the beauty of garlic and olive oil. Today, it is celebrated globally, with many variations incorporating additional ingredients like anchovies or vegetables.
Ingredients
- ●spaghetti
- ●garlic
- ●olive oil
- ●red pepper flakes
- ●parsley
- ●parmesan cheese
- ●salt
- ●black pepper
Instructions
- 1Cook spaghetti in salted boiling water until al dente, about 8-10 minutes.
- 2While spaghetti cooks, thinly slice garlic cloves.
- 3Heat olive oil in a large skillet over medium heat until shimmering.
- 4Add sliced garlic to the skillet and sauté until golden, about 2-3 minutes.
- 5Stir in red pepper flakes and cook for an additional 30 seconds.
- 6Drain spaghetti, reserving a cup of pasta water.
- 7Add drained spaghetti to the skillet with garlic oil.
- 8Toss to combine, adding reserved pasta water as needed to create a sauce.
- 9Season with salt and black pepper to taste.
- 10Remove from heat and stir in chopped parsley.
- 11Serve hot, garnished with grated parmesan cheese.
Ingredient Alternatives
parmesan cheese
Healthier: nutritional yeast
Cheaper: grated pecorino
Nutritional yeast is dairy-free and lower in calories.
olive oil
Healthier: avocado oil
Cheaper: canola oil
Avocado oil has a higher smoke point and is heart-healthy.
Techniques
Equipment
Also Known As
Ingredients
- ●400g spaghetti
- ●2 tbsp olive oil
- ●4 cloves garlic, minced
- ●800g canned whole tomatoes
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1/4 tsp red pepper flakes
- ●1/4 cup fresh basil, chopped
- ●Parmesan cheese, for serving (optional)
Instructions
- 1Cook the spaghetti according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside.
- 2In a large skillet, heat the olive oil over medium heat.
- 3Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
- 4Add the canned tomatoes (with their juice) to the skillet. Crush the tomatoes with a spoon or fork to break them up.
- 5Season the sauce with salt, black pepper, and red pepper flakes. Let it simmer for about 15-20 minutes, stirring occasionally.
- 6Once the sauce has thickened, add the cooked spaghetti to the skillet and toss to combine, ensuring the pasta is well coated with the sauce.
- 7Remove from heat and stir in the fresh basil.
- 8Serve hot, topped with grated Parmesan cheese if desired.
Equipment
Cacio e Pepe, originating from Rome, is a classic Roman dish that translates to 'cheese and pepper.' Traditionally enjoyed by shepherds, it highlights the simplicity of few ingredients—pasta, cheese, and pepper—transformed into a comforting meal. Today, it's celebrated worldwide, often featured in Italian restaurants and home kitchens alike.
Ingredients
- ●spaghetti
- ●pecorino romano cheese
- ●black pepper
- ●salt
- ●water
Instructions
- 1Bring a large pot of salted water to a boil.
- 2Add spaghetti to the boiling water and cook until al dente, about 8-10 minutes.
- 3Reserve 1 cup of pasta cooking water, then drain the spaghetti.
- 4Return the drained spaghetti to the pot off the heat.
- 5Grate pecorino romano cheese into the pot with the spaghetti.
- 6Add freshly cracked black pepper to the pot.
- 7Pour in a small amount of reserved pasta water and toss to combine.
- 8Continue adding pasta water gradually while tossing until a creamy sauce forms.
- 9Taste and adjust seasoning with more cheese or pepper as desired.
- 10Serve immediately, garnished with extra cheese and black pepper.
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