SPAGHETTI AGLIO E OLIO


Serves 3-4 people.

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This pasta is fresh, fast, and great for lunch. It’s a recipe adapted from one shouted to me at the West End markets outside a fresh pasta stall and is one of the few that requires everything to be 100% fresh to get the most from the flavour. Traditionally spaghetti algio e olio uses only parsley, garlic and dried chilli flakes to give the olive oil more flavour; however, in this version, we’re adding thyme, basil, and prosciutto for an extra flavour boost.

Equipment needed

For this recipe, you’ll need a deep frying pan, a large pot (with lid). tongs, chefs knife, chopping board, tongs, and measuring cups.

Ingredients

A handful of parsley finely chopped

A handful of thyme leaves finely chopped

A handful of basil leaves finely chopped

1 fresh red chilli, halved lengthways (seeds removed if you’re not one for spice)

5 cloves of garlic finely sliced

1 cup of quality olive oil

100g prosciutto roughly torn (optional)

Parmesan cheese (optional)

500g of fresh spaghetti (dried is still OK)

Salt and pepper

Method

Step 1: Get one large pot filled with salted water to a rolling boil.

Step 2: Heat your olive oil in a deep frying pan over a low heat and then add your garlic slices and chilli. Season with salt and pepper.

Step 3: Because your pasta is fresh, it won’t take long to cook so when the garlic begins to sizzle add the pasta to the boiling water and cook until al dente. When your pasta is cooked, you want your garlic to be turning a golden brown colour.

Step 4: Quickly drain your pasta in a colander (reserving about half a cup of the water) and add it to the frying pan along with all of your herbs and prosciutto. Toss to combine.

Step 5: Before serving, grate over some Parmesan cheese. Continue tossing to coat and your pasta will become delicious and silky.

Step 6: To serve, either plate up individual portions or transfer to a large serving bowl and let your guests help themselves.

Lunch, DinnerDrew Hipwood