Hello everyone! Long-time lurker here. I’ve been following this community for about a year now but only got the confidence to share my work today.
I learned to make aglio e olio by following the recipe on Vincenzo’s Plate, but after some time discovered Luciano Monosilio’s recipe on Italia Squisita and Alex’s youtube videos, which I’ve tried to replicate since then.
Some notes:
– I used Barilla spaghettoni since it’s readily available in the supermarket. I understand it is not as high quality as the pasta used by Luciano (Monograno), or the other brands recommended by Vincenzo. I try to get around this by putting more pasta water and reducing it so it becomes starchier. I can try to look for the better brands, would that improve my dish significantly?
– The parsley in this dish was kept in the refrigerator for a few days, which is why it looks so anemic. I’ve since restocked on fresh parsley but I only cook for myself, so it lasts almost a week if I don’t make this daily.
– I added bread slices on the side so I can rub them on the plate when the pasta’s all finished. Seems like a waste if I don’t eat the rest of the sauce. Would this be considered faux pas?
Does the pasta look too dry? How can I improve my cooking on this dish? I’d appreciate your comments and tips. Thank you!
by LAMPYRlDAE