Aglio Olio

Chef John's recipe on Foodwishes:

Ingredients:
1 pound dry spaghetti
salt and freshly ground black pepper to taste
6 cloves garlic, sliced thin
1/2 cup olive oil (note: I prefer a regular olive oil for this recipe, as opposed to a strongly flavored extra virgin olive oil)
1/4 teaspoon red pepper flakes, or to taste 1/4 cup chopped Italian parsley
1 cup finely grated Parmesan cheese (highly recommend Parmigiano-Reggiano)
*It's not traditional, but for extra richness add 1 tablespoon of butter when you toss with the cheese.


My version. I forgot to buy Parmigiano-Reggiano and I forgot to put butter into the spaghetti.

Ingredients:
1/2 pound~ (Around half a pack of spaghetti, around 2-3 servings)
Grated Parmesan
150g~ parsley, chopped
Salt and pepper
3 cloves garlic, chopped
6-7 tablespoon of olive oil
Chicken cheese sausage (Fairprice)

The only brand of sausage selling in Fairprice that is near my house. I oven toasted these.

Instead of thinly slicing the garlic, I chopped them up.

Chopped parsley

They were quicker to brown, around 2-3 minutes on low-medium heat. I think I added two much olive oil. The dish is slightly oily. Maybe you should add only 4-5 tablespoon of olive oil.

Tip: Add in Parmesan cheese and parsley quicky and mix very well for it to fuse into the spaghetti while it is hot!

This pretty delicious but different from the best I'd tasted. I think it is the cheese being used. I shall make it next time with Parmigiano-Reggiano. This is good, frangrance of olive oil garlic and parmesan cheese. I think the step in slowly bathing the garlic in the olive oil is very important, to infuse more garlic taste into the oil.

The sausages splitted due to the heat and wrinkled when it cooled. I love it though. It has the texture of  chipolata sausages (which I like a lot!)  but it taste like cheese sausages.

Tip: Try not to add too much salt because the parmesan cheese and the cheese sausages are quite salty.


Give it a try guys!

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