Aglio Olio: Good Taste in a Rush

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Aglio Olio is one of so many way of eating pasta. This is one of my favourite beside Pesto. Just like it's name, this dressing simply consist of garlic, oil (which is supposed to be olive oil), and paprika or chili flakes (that's why sometimes it called Aglio Olio Peperoncino). Although actually, my true friends in kitchen is Indonesian Cuisine, I found that Mediterannean Cuisine is also tasted well in my 100% Indonesian tongue. Some of them, ecspecially Italian, are rich of spices, like what we used to do to our food here. Cece Dove, like what I read from La Lama Mountains Oven, said that as a Southwestern Italian, her family used to eat with some spicy. This habit is meanwhile too strong for people in north. 

Venice during the Rennaisance
Spice in Italian Cuisine connected to a long history of Italian Ports. Close to the end of the Dark Ages, these ports are the first ports that come back to life by openly making trade contact with another ports around the Mediterannean Sea. They finally come back to life after actively used for mobilization of people, ammunition, and ransom during the Crussade War. Before the Crussade War, these port cities was left in dead since the fall of the Roman Empire. At that time cities, which used to be the heart of Roman life, was not save anymore, and people were going deep inside the mainland to seek safety from rich Lords who able to hire their own forces. This Feudal Era happened along the periods that mostly known as Dark Ages.  They got a shift to a more dynamic economy near to the Rennaisance. Just like why Rennaisance began in Italy, the answer to why Italian Cuisine is rich of spices is also because they are people who start the connection. Because of the connection, they got more influence. To be more specific, influences they got are came from another side of Mediterannean Sea like Morocco, Levant, and Middle East who were known by their huge tradition of spicy food. 

Aglio Olio and Pesto, are ways to enjoy pasta which covered by strong garlic taste. These are quiet different to the delicacy of Bolognaise and Carbonara. I don't know why in Indonesia, Bolognaise and Carbonara are used to be known better than these garlic pastas, whereas for me, the taste of garlic is more familiar than them. So for you, who deeply in love with Indonesian taste like me, and still not familiar to these garlic pasta, I recommend you to try Aglio Olio. It tasted nice, familiar, and very easy to served. 


My Aglio Olio Way


Ingredients:

  • Pasta Spaghetti 10" 250 gr
  • Olive or Vegetable Oil
  • half tsp of salt
  • 4 cloves garlic
  • 2 cloves onion, chop finely
  • celery, chop finely
  • 1 cayenne pepper
  • pepper powder
How:

Cook pasta al dente and drain. Al dente means it already ate about a half of it's water. Coat them with a little oil. Grind garlic and cayenne pepper. Warm about 5 tbsp of oil, whether it's olive or vegetable, in a saute pan. Saute the chopped onion, then garlic and cayenne paste, stir gently until cooked.
When the seasoning is already well cooked (don't burn them so do it with a low flame), pour the pasta. Spread a pinch of chopped celery, salt, and pepper powder. Stir until the pasta coated. Ready!

You can also serve it with freshly grated permesan.

It's only takes about 15 minutes to deal with the mess of realizing this wonderful food. 





Actually, the original recipe don't exactly have cayenne pepper and onion, but to my custom, I do. Also, to have a more delicate flavour, they move the garlic when it's already cooked. So what remains is only the warm oil with a garlic sense. It's up to you to choose the way it cooked. The original recipe also uses Italian herbs like oregano or basil, but if it's hard for you to find it, just adapt like 
what I do by replacing them with celery. What's more important is you use a fresh herbs, because it's better for this kind of cookery than the dried one.

Aglio Olio known as an inexpensive dish. So this is the dish of a not well enough economic condition. In these day, Aglio Olio considered as a casual dining. Its used to be served in a casual supper with friends or family, but not for formal occasion. 






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