{"id":10663,"date":"2023-06-05T10:11:43","date_gmt":"2023-06-05T14:11:43","guid":{"rendered":"https:\/\/www.francolania.com\/?p=10663"},"modified":"2026-02-24T17:34:35","modified_gmt":"2026-02-24T17:34:35","slug":"spicy-spaghettini-aglio-e-olio-chef-franco-style","status":"publish","type":"post","link":"https:\/\/demo-test-link.com\/franco\/2023\/06\/05\/spicy-spaghettini-aglio-e-olio-chef-franco-style\/","title":{"rendered":"Spicy Spaghettini Aglio e Olio | Chef Franco Style"},"content":{"rendered":"\n
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A well-made aglio e olio (garlic and olive oil) sauce is simply delicious. It’s funny how something so basic and simple can be so many people’s favorite pasta dish. The trick to making a perfect aglio e olio sauce is to not cut the garlic very small, use a good extra virgin<\/a> olive oil and a little pasta water too. I know many people might scratch their heads over the addition of pasta water to the recipe. However in a professional setting especially in a true Italian kitchen a little pasta water is often used in these quick pan sauces. I explain this further in the below video.<\/figcaption><\/figure>\n\n\n\n

The type of pasta you uses for this sauce is very important as well. Typically you’ll want to use long pasta such as spaghetti, linguini, bucatini, etc. I personally like to use even thinner long kinds of pasta such as capellini or spaghettini. The perfect portion size is about two ounces of pasta per person. Also, I use about 1\/4 a cup of extra virgin olive oil per person as well. I often like to spice things up in my cooking so in this recipe I added a little Calabrian chili pepper to give the dish a nice kick. But of course, you can leave the chili out of the dish. In this video, I show you some tips on how to make a delicious spaghettini aglio e olio using cooking techniques that I’ve picked up over the years. Enjoy!<\/p>\n\n\n\n

VIDEO: Spaghettini Aglio e Olio<\/h2>\n\n\n\n

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