I was making spaghetti for dinner and I told Prashanth and Ramki “machis, tomorrow you are going to eat spaghetti in
. So don’t complain there that it is not as good as my preparation!” and that is exactly what happened. Probably it was just my luck that that particular restaurant in Italy did not serve us well, but as soon as Prashanth uttered those words, we could not stop laughing. Venice
Many people would not eat garlic just because it would impart mouth odor and make it difficult to socialize. But when deep fried, garlic does not impose this restriction. And I am a huge fan of garlic! Who cares if the mouth is going to smell, I cannot restrain myself from garlic fried in ghee or when put in rasam. Me and my sister used to fight over who will get the extra garlic after amma has partitioned and rationed it out for us!
Aglio oilo is a basic simple spaghetti recipe that I would term as the kissable garlic. This is one of my most favorite non creamy and non gravy based spaghetti that can be enjoyed for its pure flavor of garlic and chili without interference from oregano or any other expressive seasoning. I love the olive oily feeling all around my mouth when I eat this.
Heat just a little excess of good olive oil in a pan. Fry finely chopped garlic until it is fried well. Add coarsely ground deseeded green chili paste into this. Toss in a few pieces of red bell pepper or minced celery or both. The red bell pepper and celery are just very optional for people who like some extra vegetables in their plate. Now add the well cooked and strained spaghetti into this and stir. Add salt and sprinkle just a dash of black pepper powder. Mix well so that every spaghetti strand is bathed in olive oil and the garlic pieces are spread well into them. Serve hot with an optional garnish of grated or powdered cheese.
Note: Add at least 5-6 huge pods of garlic. Chop it as finely as possible, but don’t make a paste out of it. Chili can be added as per your levels. 2-3 should be optimum.