Spaghetti Aglio E Olio Gennaro Contaldo
If you're a fan of Italian cuisine, you've probably heard of Spaghetti Aglio E Olio. This classic dish, which translates to "spaghetti with garlic and oil," is a staple in many Italian households and restaurants. It's simple to make, yet incredibly flavorful and satisfying. In this article, we'll take a closer look at Spaghetti Aglio E Olio Gennaro Contaldo, one of the most popular versions of this dish.
Who is Gennaro Contaldo?
Gennaro Contaldo is a renowned Italian chef and restaurateur who was born in Minori, Italy, in 1949. He started his career as a chef in the late 1960s and has since worked in some of the most prestigious restaurants in Italy and the United Kingdom. Contaldo is best known for his appearances on various cooking shows and his partnership with celebrity chef Jamie Oliver.
The History of Spaghetti Aglio E Olio
Spaghetti Aglio E Olio is a dish that has been around for centuries. It's a simple recipe that was created out of necessity by Italian peasants who had limited access to ingredients. Garlic and olive oil were readily available, and spaghetti was a cheap and filling food that could be easily made in large quantities. Over time, the dish has become popular all over the world, and there are now many variations of it.
The Recipe for Spaghetti Aglio E Olio Gennaro Contaldo
Gennaro Contaldo's version of Spaghetti Aglio E Olio is a little bit different from the traditional recipe. He uses a few extra ingredients to give the dish more depth of flavor. Here's what you'll need to make it:
- 1 pound spaghetti
- 6 cloves garlic, thinly sliced
- 1/2 teaspoon red pepper flakes
- 1/2 cup extra-virgin olive oil
- 1/2 cup chopped fresh parsley
- 1/4 cup grated Parmesan cheese
- Salt and black pepper to taste
To make the dish, start by boiling the spaghetti in a large pot of salted water until it's al dente. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes, and cook for about 1 minute, stirring constantly. Be careful not to let the garlic burn.
Once the spaghetti is cooked, use tongs to transfer it to the skillet with the garlic and oil. Add the chopped parsley and Parmesan cheese, and toss everything together until the pasta is coated evenly with the sauce. Season with salt and black pepper to taste, and serve hot.
Tips for Making the Perfect Spaghetti Aglio E Olio
While Spaghetti Aglio E Olio is a simple dish to make, there are a few tips and tricks that can help you to make it even better. Here are some things to keep in mind:
- Use a good quality olive oil. Since this dish relies heavily on the flavor of the oil, it's important to use a high-quality extra-virgin olive oil.
- Don't overcook the garlic. Garlic can burn quickly, so you want to be careful not to cook it for too long. It should be fragrant and golden brown, but not burned.
- Be patient. It's important to take your time when making this dish. Let the garlic and oil cook slowly over low heat so that the flavors have a chance to meld together.
- Use fresh ingredients. Fresh parsley and grated Parmesan cheese will give this dish a brighter flavor and a better texture.
Conclusion
Spaghetti Aglio E Olio Gennaro Contaldo is a classic Italian dish that's easy to make and incredibly satisfying. With its simple yet flavorful ingredients, this dish is sure to become a staple in your household. Follow the recipe above and use the tips and tricks we've provided to make the perfect Spaghetti Aglio E Olio every time.