The Aglio E Olio, a humble dish which originated from Neopolitan cuisine, has captured the stomachs of many across the world because of it’s simplicity. With just 3 simple basic ingredients, this savoury dish is sure to fill you up even if you are lacking ingredients in the fridge or just looking for a quick late night meal 😉
A basic Aglio E Olio mainly uses garlic, olive oil and peperoncino. According to records, Peperoncino is a type of spicy chilli introduced to the Europeans by Christopher Columbus. There is currently 85 varieties of this spice and they vary depending on their sweetness level. When cooked, the Peperoncino releases capsaicin, a chemical responsible for the heat in Aglio E Olio. This is important because the heat will balance with the garlic, with neither one overpowering the other when correct quantities are used.
According to scientific research, there are multiple health benefits of using these fresh ingredients too:
Garlic: Anti-oxidant (slows down the aging process), reduces blood pressure and is an anti-inflammatory agent.
Olive Oil: Unsaturated fats which are effective in reducing cholesterol levels and may even alleviate constipation troubles
Peperoncino: Aids in digestion and vasodilation
In addition to these 3 ingredients, spinach, guanciale and even white button mushrooms would further complement this dish.
For this recipe, asparagus and shrimp has been added to provide the extra crunch and sweetness in the pasta 😀 The ingredients have also been sliced into small chunks so that guests can eat it easily with the noodles. Serve this dish for a cozy weekend brunch or dinner with your loved ones!
The Italian Flair
Yields 2 Servings
30 minTotal Time
- Prawns - 8 pieces
- Asparagus - 4 stalks
- Peperoncino / small red chilli - 1 stalk
- Shallots - 2 cloves
- Garlic - 2 cloves
- Olive oil - 50g
- Pasta - 160g Click here for easy fresh pasta recipe
- Salt and black pepper for seasoning
- Dice the shallots thinly. Dice the peperoncino / small red chilli. Chop the garlic coarsely. Combine all with the olive oil and set to one side.
- Prepare the asparagus. To remove the woody ends, bend the ends of the asparagus spears until it snaps. Rinse and cut into bite sized pieces.
- Prepare the prawns. Deshell and de-vein the prawns. Rinse and cut into bite sized pieces.
- Boil a large pot of water. Season generously with salt as this will help to season the pasta.
- Heat a large frying pan and pour in the olive oil mixture. Stir continuously until the fragrance of the garlic and shallots is out. Be careful not to burn the garlic.
- Toss in the prawns and pan fry over low fire.
- Blanch the pasta and asparagus in boiling salted water for 2-3 minutes. Drain well.
- Add the pasta, asparagus and 2/3 cup pasta water into the pan.
- Season with salt and black pepper.
- Stir continuously until pasta and sauce becomes one.
- Pasta is ready to be served.
1) A convenient hack would be to refrigerate the olive oil mixture in a glass bottle. In this way, you can make aglio olio anytime and the infused oil would be more fragrant. 2) Cutting the prawns and asparagus into bite-sized pieces makes it easier to eat with the pasta in one mouthful. 3) As a rule of thumb, seafood dishes do not go well with cheese. Hence, it would be sacrilegious to pair this dish with cheese! 4) Share your masterpiece by tagging @theitalianflair on Instagram!
Share with us your masterpiece by tagging @theitalianflair on instagram, can’t wait to see them!