I wasn’t going to post this up because there’s nothing very special about Aglio e Olio. Don’t get me wrong, I love it but I’m sure you’d agree that there is nothing groundbreaking or wildly phenomenal about it. I suppose it’s simplicity and literalness — garlic and oil — is what makes it something noteworthy and able to hold a place in the hearts of every garlic-lover. It is also my Mum’s favourite pasta dish. Fuss free and tasty, light on the tastebuds yet filling. And also, possibly, a great deterrence to vampires? Jokes.

This is a classic dish that varies from home to home, person to person but nevertheless, the basic ingredients never change and for that, the garlic is glorified and worshipped as it should be. I’ve used a garlic flavoured specialty spaghetti (what’s with me and specialty ingredients?) so the intensity was increased and now I’m pretty much garlic-breathed up for a week at least.

Because Aglio e Olio requires very little ingredients, you can go wrong if you’re not careful or diligent enough. Use a good and flavourful olive oil and ensure your garlic is as fresh as possible. Also, be sure to cook that pasta al dente, nothing more nothing less! You can, instead of fresh chili, use chili powder or paprika. I think whichever you use, you won’t jeopardize this classic dish.

From an eater’s point of view, nothing like pasta to satisfy your hunger and give you a boost of energy and wakefulness considering we spent just about 6 hours (on our feet…was like a bloody workout) straight at the Custard Factory Eclectricity Music Festival. You don’t need something fancy and if you don’t want a grease-fest burger, fry-up, etc. why not settle for a plate of homey food? The line-up was awesome. Gutted we didn’t manage to see The Whip, somehow we got lost in the different bands playing in different rooms, stayed in the marquee mostly for Annie Mac, and Andy C. Caught the Scratch Perverts briefly. They were fantastic. A lot of Drum & Bass and Electro action which has left me slightly brain dead with a hip and knee ache (all the jerking and jumping around) and an exhausted head.

A little souvenir — a plastic wrist tag from the festival. Not as pretty as cloth ones from Reading Festival but definitely a step up from weird papery ones from random clubs.

Spaghetti Aglio e Olio with Sautéed Mushrooms
Ingredients

1 serving of spaghetti (I’ve used a garlic flavoured spaghetti)
about 1/3 cup good extra virgin olive oil
1-2 large cloves of garlic, chopped
2 tbs red fresh chili, chopped
1 tsp dried parsley
salt and pepper, for seasoning
1 large flat mushroom

Cook the spaghetti before getting to work on the sauce.
Heat some oil in a frying pan. Add the chopped garlic and let it cook slow on medium heat till it starts to go a golden colour. Be careful not to let it brown too much as you want to flavour the oil. Burning it will only ruin the flavours. Add the chili.
Then add the mushrooms and sautée. Season. Set aside on a very small fire to keep it warm.
Once the spaghetti is cooked, drain away the water leaving a little so that it’ll dilute the thick oil a little. Pour the oil sauce into the pan containing the wet spaghetti and mix. Add the parsley and season if needed.