Spaghetti Aglio Olio e Funghi
Pasta in Italy is like rice in Asia this means that anything Asians can do with their rice the Italians can with their pasta, even more. As a child I always thought that the only pasta dishes that ever existed were spaghetti, carbonara and lasagna but as I grew older I learned a lot of variation exists and definitely is as flexible as rice. In Philippines we make rice in all sort of forms, from desserts to complete dishes, we even add basic flavour to accompany simple dishes like the java rice and sinangag (garlic fried rice), this post today is something similar to the sinangag but in a pasta form, meet the Spaghetti Aglio Olio.
Spaghetti Aglio Olio is a traditional Italian pasta dish that originated from Napoli, in English it means Spaghetti with Garlic and Oil. This pasta is made with garlic in olive oil, where spaghetti is tossed on it sometimes with added flavours coming from red chili flakes and grated parmesan or pecorino cheese. Very simple recipe that you can pair with other dishes like grilled meats or vegetables but if you want to make it a full meal just add your favourite like bacon, chorizo, vegetables, mushrooms or more cheese like this recipe we have today the Spaghetti Aglio Olio e Funghi.
Spaghetti Aglio Olio e Funghi is basically an spaghetti sautéed in garlic and chilli infused olive oil but with added Parmesan cheese and mixed mushrooms, on its own its great but if it’s not enough for you try to chuck a piece of rib eye on the side.
- 500 g dried spaghetti
- 1 cup grated Parmesan cheese
- 1 dozen brown mushrooms, sliced
- 6 pcs Portobello, sliced
- 1 whole garlic, minced
- 1 teaspoon red chilli flakes
- fresh parsley, chopped
- ⅓ cup olive oil
- 2 tbsp butter
- freshly ground black pepper
- Undercook the dried spaghetti according to packet instruction for 2 minutes. Drain pasta reserving 1½ cups the water used for cooking.
- In a non-stick pan add the butter and cook mushrooms for 2 minutes. Set aside.
- In a large pan add olive oil the sauté the garlic, cook for 2 minutes then add the red chilli flakes and continue to cook for 30 more seconds.
- Add the reserved water into the pan then turn heat to high, let the liquid reduce to a thicker consistency which might take around 5 minutes.
- Add the pasta and cook for 2 minutes.
- Add the cooked mushrooms and parmesan cheese, season with salt and freshly ground black pepper then toss to combine, turn the heat off. Garnish with more chilli flakes and chopped parsley then serve.