A and I has been experimenting with our Aglio Olio recipe for the last couple months.
We tried a few times and I think we have finally perfected our very own Aglio Olio!
And since we are not selfish people and we love to share, here is the recipe for you to try too!
I called it Aileen’s recipe because she invented it! Hahaha.
Other than the usual tomato or cream-base pasta, this is another one of the few common pasta we find in cafes.
This is also my favourite pasta of all time because it’s a healthier choice and it’s so tasty!
But like what many says, the simpler the dish, the harder it is to perfect it.
It is such a simple pasta traditionally made with just olive oil and garlic,
but there are still so many restaurants out there which would screw it up.
This is our rendition of Aglio Olio and I hope you will enjoy it as much as us!
Here are some of the ingredients you need.
Other than the usual garlic and olive oil, we also used thyme, pepper, chilli padi and chicken stock cubes.
We also used angel hair pasta because we think it tasted best prepared Aglio Olio style.
Chop garlic into thin slices.
It would be great if you could slice them into even thickness so that the frying would be easier,
and you won’t get occasional burnt pieces.
Simultaneously, you can also prepare the pasta.
Boil them in a pot of water with a cube of chicken stock.
You can also use salt if you prefer.
Cook it to Al Dante – for spaghetti, you can check by looking at the tip of the pasta.
There should be a little white (uncooked) dot in the middle of the spaghetti.
As for angel hair, the pasta is a little too thin so we need to cook “by feel”. Heh!
Oil the pan with some olive oil.
Do control the heat so that the oil is not sizzling.
Throw in the garlic and stir fry them until they are slightly softer.
Be sure not to fry them until they are too brown if not they will start to taste bitter.
Throw in a cube of chicken stock and fry them together.
Throw in the chilli padi and continue stirring.
You can also put in a tablespoonful or two of the water you used to boil the pasta to give it a velvety finish.
Throw in the prawns and continue stirring.
We used frozen cooked prawns so it’s easier for us.
If you are using raw prawns, you will have to boil the prawns for a while before frying the prawns.
Pour olive oil into the pan generously when the frying it almost done.
Stir well and make sure the chicken stock cube is well dissolved.
Also throw in the thyme and pepper to taste.
TIME TO SERVE!
We added a little ebiko onto the top of the pasta to add a bit of color!
The ebiko adds a nice crunch to every mouthful of the noodles too.
Hope you like our little recipe.
It’s healthy and so easy to make!