Friday, July 27, 2012

Spaghetti Aglio Olio with Mushroom

I remember the first time I had Aglio Olio I don’t have a very good experience. The pasta dish was swimming in oil and I have to return it back to the kitchen. I never order this pasta dish from the restaurants again. I prefer to cook it myself as I can control the amount of oil I put in there.

Aglio Olio means stir-fry with “Garlic and Oil” in Italian, and one of the simplest pasta dishes that you can whip up with very few ingredients like good quality olive oil, garlic and lots of black pepper. My sister Elizabeth is not a fan of pasta with loads of cream or sauce so this is her favorite. I cooked this for our lunch and added some mushroom to it.


4 tbsp olive oil
4 cloves garlic, chopped
A few pinch of dried red-pepper flakes (optional)
1/2 pound mushrooms, sliced (I used white button mushrooms)
3/4 tsp salt
1/3 packet of spaghetti
1 tbsp butter
3 tbsp chopped flat-leaf parsley
1/4 tsp fresh coarsely ground black pepper

1. In a large pot of boiling, salted water, cook the spaghetti until just done, about 98-9 minutes. Reserve a few tbsp of the pasta water.
2. In the meantime, heat up a frying pan. Add in olive oil over medium heat. Add in the chopped garlic, cook, stirring, until the garlic softens, fragrant and lightly brown. Dish out half of it and reserve it for garnish later.
3. Add the sliced mushrooms and the salt and cook until the mushrooms exude liquid, the liquid evaporates, and the mushrooms begin to brown, about 6 minutes.
4. Drain the pasta and toss it into the mushroom mixture together with the, chili flakes, chopped parsley and the pepper. Drizzle in a 2-3 tbsp of the pasta water and mix well.
5. Turn off the heat and lastly add in the butter and toss well. Garnish it with the reserve fried garlic and serve immediately.

Note: For slightly creamier pasta, I will omit the pasta water and add a few tbsp of milk and a tbsp of grated parmesan to it.


Elin said...

I love this style of cooking pasta..simple yet delicious especially with fresh mushrooms added to it :) Home cooked ones are better, I can vouch for that :) I am drooling now just looking at it...breakfast time is still half hour away :p

文燕 said...

I love this!

~董夫人~ said...

Aglio Olio is my favourite ...
sure delicious come with fresh mushrooms ...*like* ..
Thanks for sharing ...

Debs @ The Spanish Wok said...

Oh Aglio is my favourite pasta dish, but with lots of chilli too. The oil is the best part, don't put all the oil onto the plate/bowl and add more is required.

Essential though for mopping up with crusty bread. Simply heaven

Alice said...

I agree with u, aglio olio in the restaurants are typically really oily
I love cooking this simple pasta too at home, whole family love it
your idea of adding a little milk and parmesan to make it a little creamy is great, my son particularly will love that :)

Brooke @ Inside-Out Design said...

Looks good!!

Bakericious said...

This is one of my favourite, simple yet yummy.

Sonia ~ Nasi Lemak Lover said...

I love this pasta too, simple and taste great. Ya, maybe you want to have a look on this link-
someone said this was your recipe

QembarDelites said...

I love oglio olio too, not so heavy on the stomach. ..I like the look of your dish, very refreshing and not oily.

mycookinghut said...

Love aglio olio!

Cik Benang said...

An Italian friend suggested me to put red chilli in aglio olio. Tasted like dynamite!

ICook4Fun said...

Elin, I too like simple paste and not the one that load up with creamy sauce.

文燕 , thank you.

~董夫人~, you are most welcome :)

Debs, I will add some chilli to it the next time. It sounds great.

Alice, I usually like adding a bit of milk and parmesan to it and I hope you son will like it :)

Brooke, thanks.

Jess, yes.

Sonia, yes I check out the link. It is my recipe. Even the method of cooking is mine :(

Jeannie, thank you.

Leemei, me too :)

Cik Benang, I will add some cilli to it the next time. Thanks for the suggestion.

Pauline said...

My first time cooking aglio olio using your recipe and I loved it! Cooking this again tonight for my friends because it's THAT good :-)