Spaghetti Aglio e Olio (with Cherry Tomatoes and Basil)

Spaghetti Aglio e Olio literally translates to what the dish is all about, which is Spaghetti (Pasta) with Garlic and Olive Oil. 

Italian is one of the most simplest yet difficult cuisine to cook, because it is simply some ingredients put together to build a really tasty and complex dish. It celebrates the nature and taste of each ingredient and just creates a celebration in one's mind. However, what I have noticed in my time as a novice home-based chef or a cook is that it involves a lot of ingredients which are not available easily in India or are just too expensive to try cooking with for the first time. Moreover, the dishes have so many non-vegetarian ingredients that it becomes tiring to find a perfect vegetarian recipe without eggs to suit the Indian kitchen needs. 

The simple reason behind my journey to cook was to curate recipes which are perfect for Indian Kitchens. After trying various recipes from other online recipe blogs and cook books, I have made a recipe which tastes good and is easy to make.

I hope you enjoy trying to cook Spaghetti Aglio e Olio in your kitchens as much as I enjoyed it. Do let me know how you like it!

Recipe

Ingredients

• 250 Grams| Spaghetti 
• 3-4 Tbsp| Olive Oil
• 1-2 Tbsp| Butter
• 6-7 Cloves| Garlic Cloves
• 3/4 piece| Red Chillies
• 1 piece| Kashmiri Lal Mirchi (Whole)
• 1 Tbsp| Chilli Flakes
• 2 Tsp| Ground Black Pepper
• 20-25 Leaves| Basil
• 20-30 piece| Cherry Tomatoes
• 1-2 cups| Salty Pasta Water 

Instructions

• Cook your Spaghetti Noodles as per the instructions on the pack.  

It is important that you follow the instructions on the pack, because each manufactures has some differences and the time to boil will depend on that. The general steps are below:

• Add approximately 1 Litre water for each 100 grams of your Spaghetti. 
• Once the water starts boiling, add a handful of salt and mix. Spaghetti is essential cooked only in water and will only absorb some flavours ahead, so it should be cooked in a relatively salty water mixture (Sea water kinds).The reason why we need to add the salt is so that we can season the spaghetti as it cooks in the water.
• Cook the spaghetti till al dente by following the package instructions. "Al Dente" refers to a bite which is "to the teeth", it shouldn't be hard or raw to bite, neither should it be too soft in texture, it should be just cooked that it still has that crisp and is not raw. 

• Drain the Spaghetti Noodles and Store the Pasta Water                                                   

(At least 1 litre to use further in the recipe). Toss some olive oil in the Spaghetti so that they don't stick together and set aside. 

• Heat 3-4 Tbsp olive oil and 1-2 Tbsp butter in a pan. 

The olive oil essentially provides the base for us to spice the noodles and butter will help us give it a depth in terms of flavour and also improve the richness of the Pasta.

• Finely and evenly slice the Garlic, Red Chilli and Kashmiri Lal Mirch. 

It might not seem significant in terms of how to cut the ingredients but it makes a whole of difference in how it is cooked and the taste it lends to the dish overall. Also, Kashmiri Lal Mirch (Or the whole dry Red Chilli) is added after trying it out. Given, in most seasons Fresh Red Chillies are not available, this is a quick fix for that and also, it beautifully develops the taste of the Spaghetti being prepared.

• Keep the heat at low and add the garlic, Red Chilli and Kashmiri Lal Mirch. 

• Slow cook the ingredients in the lowest heat possible. 

Till it releases all its juices into the oil and does not burn. You will have to toss it occasionally so that the ingredients don't burn, also a good way to know is if the garlic starts looking golden-brown.

• Add the chili flakes and black pepper to the oil and let it cook with the garlic for about three to five seconds.

• Half the Cherry Tomatoes and cut 10-20 Basil leaves in thin long stripes. 

• Add the cherry tomatoes to the oil and saute for just about 1-2 minutes in low heat, till they just start to blister. 

• Add the Basil leaves and toss it around the pan for 30 seconds. 

• Season the sauce with salt as per your preference. I usually add about one tablespoon.

• Add the stored 1- 1.5 cups of Pasta Water to the pan. 

• Let the mixture simmer for a few minutes till you are left with only half a cup of water in the pan. 

• Add the cooked and hot spaghetti to this. 

• Toss with a pair of tongs till it all comes together. Keep the heat at low at all times.

• Turn off the gas and add some fresh basil leaves as garnish. Try to tear them unevenly using your hands, after all cooking is not about perfection but the experience!

• End it with a generous grating of Parmesan cheese and serve hot!

Notes

1. It is completely and eggless and egg-free recipe.
2. Cherry Tomatoes can be replaced with any tomatoes available diced (approximately 1.5 inches).
3. Basil can be replaced with Cilantro (Dhaniya Patti). 
4. Olive Oil can be replaced by any oil available.
5. Butter can be skipped and replaced with oil.
6. Red Chillies can be replaced with green chillies.
7. Spice levels can be decreased according to your tolerance. I have made this recipe as per my taste and I enjoy it being hot🔥!
8. Parmesan cheese is optional. You can skip the cheese entirely.