Aglio e Olio with Anchovies Recipe

Aglio e Olio with Anchovies Recipe

Aglio e Olio Recipe

Spaghetti Aglio e Olio is a traditional pasta dish from Naples, Italy. The dish is made by lightly sautéing sliced garlic in olive oil and tossing it with spaghetti. Our Aglio e Olio with Anchovies recipe is extremely easy to make. The spaghetti is flavored with the garlic olive oil, red pepper flakes, fresh parsley and topped with anchovies.

Ingredients:

1 lb. Spaghetti
1/3 cup olive oil
8 Garlic cloves, sliced
1/2 teaspoon crushed red pepper flakes
Kosher salt
Freshly ground black pepper
Fresh parsley
Anchovy filets

Directions:

1. Bring a large pot of salted water to a boil.
2. Cook the spaghetti according to the packages instructions (usually 9-11 minutes).
3. Reserve 1/2 cup of the pasta water and drain noodles.
4. In a large skillet or Dutch oven, heat the oil over medium heat.
5. Add garlic and sauté 2-3 minutes (garlic should look golden).
6. Add red pepper flakes and cook for 30-seconds.
7. Add the reserved pasta liquid and noodles, and toss to coat.
8. Add a generous amount of salt and pepper and toss.
9. Add fresh parsley, toss and serve.
10. Top each plate or bowl with anchovy filets.

Wine Pairings:

We preface all of our wine pairing suggestions by letting you know that it’s really a matter of personal taste. While we do offer our opinions and why we selected a specific varietal, there is no right or wrong answer when pairing a wine with your dinner.

Sangiovese

This Aglio e Olio with anchovies recipe is light, but it goes great with a light red wine. I would suggest a Sangiovese, as the dry cherry flavors won’t overwhelm the flavors from this dish. Follow the link to our wine review site to find our favorite Sangiovese wines-LetsHaveWine.com

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