Spaghetti Aglio E Olio is a pasta dish from Naples, Italy. It's a humble dish, yet it's also quite luxurious.
I don't always add mushrooms, but they were a tasty addition this time.
An important part of properly prepared aglio e olio is to cook your pasta until "al dente"
Al dente describes pasta that should still be firm when bitten. The term means "to the tooth" in Italian.
When my friend Antonio was visiting he made this dish for me. He is from Ischia, an island off of Naples. He too is a chef and he gave me a different perspective of what properly cooked "al dente" pasta means to a Neapolitan. I'm pretty sure most of us in North America would just think " it's under cooked", because that was my first impression when I took a taste. (I would have bet money that my version of al dente was the correct version) But then he started explaining this regional preference, and as I was munching away I started to appreciate the toothsome-ness of the spaghetti I was eating. Don't worry though, this meal will be delicious weather or not you shave a minute or two off your typical pasta cooking time.
Aglio E Olio Ingredients:
If Adding Mushrooms:
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