This is my super fast, easy, shit-for-brains pasta recipe, known traditionally as “Spaghetti Olio e Aglio” which I can’t pronounce – hence the new name. My friend Paolo made this for me years ago, and I’ve just been cooking this ever since. Paolo is really good at cooking Italian food (never figured out why) and would produce pasta recipes out of thin air. Then they’d disappear and we’d never eat them again! So I had to learn to make this myself.
Thankfully, it is stupidly easy, and absolutely delicious. It will give you a new outlook on spaghetti: it’s not just for marinara sauce and meatballs. All you need is five ingredients, and a friend.
…Because it serves two. You can still eat this if you have no friends!
Paolo used mushrooms when he made this pasta, but if you think he’s wrong, you can omit them. The key flavours here are the parsley and garlic, but some fresh parmesean cheese wouldn’t hurt either.
I’ve given specific measurements for the ingredients, but as you get comfortable with this recipe you can add more or less of the garlic or parsley, depending on preference. Personally I get a little iffy if I eat too much garlic, but I love the parsley. Once you make this recipe a couple of times you won’t even read the directions anymore, trust me. It is so easy. You’ll be giving yourself garlic breath time and time again.
And for anybody out there that thinks they can just use dried parsley, don’t you dare. Fresh is always better.
- 1/2 lb (225 grams) dried spaghetti
- 1/4 cup extra virgin olive oil
- 1 clove garlic, minced
- 2 tablespoons fresh parsley, chopped
- sliced mushrooms, to taste (as many as you WANT)
- salt and pepper
While spaghetti is cooking, heat the olive oil in a small pan on low. Add minced garlic, and cook 2-3 minutes until golden. Set aside.
Saute the sliced mushrooms on medium heat until cooked through and set aside.
When the spaghetti is al dente, strain it and pour into large bowl. Add garlic-infused olive oil, mushrooms, and chopped parsley. Add salt and pepper to taste. Toss well to coat.
Recipe inspired by: Italy, Paolo