ItalianNeapolitan
Spaghetti Aglio e Olio Sciuliarielli
by Manu Food · 60K subscribers on YouTube
Spaghetti aglio e olio sciuliarielli, just as they do in Naples: no cream, no heavy emulsification... just pasta tossed for a few seconds, 'sciuliariella', loose and with an irresistible aroma!
- Difficulty
- easy
Ingredients
7 items- Extra Virgin Olive OilGenerous amount
- GarlicChopped or whole, to taste
- Chili PepperTo taste
- SpaghettiQuantity as needed for servings
- ParsleyGenerous amount
- SaltFor the pasta water, to taste
- Grated Cheese(optional) — Optional, to taste (Parmigiano or similar)
Method
- Place the pan on the stove with the heat off and add a generous amount of extra virgin olive oil.
- Finely chop the garlic (or leave it whole if you prefer) and add it to the cold oil.
- Chop some chili pepper and add it to the pan.
- Turn the heat to the lowest setting and slowly sauté the garlic and chili, being careful not to burn the garlic.
- Meanwhile, cook the spaghetti in salted boiling water.
- Finely chop a generous amount of fresh parsley.
- Once the garlic is golden, add a ladleful of pasta cooking water to the pan.
- Drain the spaghetti al dente (about 1 minute before the recommended time) and transfer them to the pan.
- Toss briefly, then sprinkle with parsley and add a drizzle of raw olive oil.
- (Optional) Add grated cheese to taste.
