For this week’s dish I show you how to make one of my all time favorite spaghetti dishes called Aglio e Olio. It’s quick and easy to make. Enjoy!
Spaghetti Aglio e Olio (with a twist)
INGREDIENTS
1 lb. of spaghetti
1/2 cup of extra virgin olive oil
4 to 5 or more large garlic cloves cut in half or thinly sliced (careful! thin slices burn quickly)
One 2 oz. can of flat fillet anchovies.
2 1/2 tbs of paprika
DIRECTIONS
Cook spaghetti in a large pot of water (follow the directions on the box). When the water starts to boil, add 1/2 tbs of salt. When the water comes to a full boil, add the spaghetti. Cook the spaghetti for 7-8 minutes – spaghetti should be served al dente (not fully cooked).
Start making the sauce while the spaghetti is cooking. Add oil to a large skillet, and when the oil reaches a hot temperature, add the garlic. Watch out for the garlic not to burn. When the garlic turns to a golden color, add the anchovies, at the same time turn down the heat as not to burn the sauce. Add the paprika, stir the sauce quickly and add a ladle of spaghetti water.
When the spaghetti is cooked, drain it and toss it in the sauce skillet. Shut off the heat, but keep tossing the spaghetti until all is well coated. Serve immediately!
You may add some black pepper and hot-pepper flakes – but this is optional.
Note, the spaghetti water can also be added while the spaghetti is being tossed.
This dish takes about 15 minutes to make.