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.
- 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
- 1/3 cup olive oil
- 2 tbsp butter
- freshly ground black pepper
- Undercook the dried spaghetti according to packet instruction for 2 minutes. Drain pasta reserving 1 1/2 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.