Vermicelli Aglio e Olio

Vermicelli Aglio e Olio Recipe | Italian Pasta Dish

Region / culture: Italy | Servings: 4

Introduction

Vermicelli Aglio e Olio is a classic Italian pasta dish that translates to "vermicelli with garlic and oil." This simple yet flavorful recipe is a staple in Italian cuisine and is loved for its delicious combination of garlic-infused olive oil, tender vermicelli pasta, and savory Parmesan cheese.

History

This dish has humble origins in Italy, where it was created as a quick and easy meal using pantry staples like garlic, olive oil, and pasta. It has since become a popular dish worldwide, known for its simplicity and bold flavors.

Ingredients

3 large cloves of garlic, minced
0.5 cup of olive oil
2 tbsp of salt
4 to 6 qt (5.68 liters) of boiling water
1 lb (454 g) of vermicelli
grated parmesan cheese
pepper to taste

How to prepare

In a saucepan, sauté garlic in olive oil for 10 minutes, making sure not to brown it.
Cover the saucepan and keep the mixture hot.
Meanwhile, add salt to rapidly boiling water and gradually add vermicelli to ensure that the water continues to boil.
Cook the vermicelli uncovered, stirring occasionally, until it becomes tender.
Drain the cooked vermicelli using a strainer.
Reserve 0.25 cup of the cooking water.
Stir the reserved water into the garlic and oil mixture.
Pour the garlic and oil mixture over the cooked vermicelli.
Toss the vermicelli to evenly coat it with the sauce.
Serve the dish with Parmesan cheese and pass the pepper mill for additional seasoning.

Variations

Add cooked shrimp or chicken for a protein boost.
Stir in some chopped fresh herbs like parsley or basil for extra flavor.
Mix in some roasted vegetables like cherry tomatoes or zucchini for added texture.

Cooking Tips & Tricks

Be careful not to brown the garlic when sautéing it in the olive oil, as it can become bitter.

- Make sure to reserve some of the pasta cooking water to help create a silky sauce when tossing the vermicelli with the garlic and oil mixture.

- Feel free to customize this dish with additional ingredients like red pepper flakes, fresh herbs, or your favorite vegetables.

Serving Suggestions

Serve Vermicelli Aglio e Olio with a side salad or crusty bread for a complete meal. Pair it with a glass of white wine for a perfect dining experience.

Cooking Techniques

The key to making Vermicelli Aglio e Olio is to cook the garlic gently in the olive oil to infuse the sauce with its flavor. Tossing the cooked pasta with the garlic and oil mixture ensures that every strand is coated evenly.

Ingredient Substitutions

If you don't have vermicelli pasta, you can use spaghetti or linguine as a substitute. You can also use other types of hard cheese like Pecorino Romano instead of Parmesan.

Make Ahead Tips

You can prepare the garlic and oil mixture in advance and store it in the refrigerator until ready to use. Cook the pasta just before serving to ensure it is fresh and hot.

Presentation Ideas

Garnish the dish with a sprinkle of fresh parsley or a drizzle of extra virgin olive oil for a beautiful presentation. Serve it in individual bowls or on a large platter for a family-style meal.

Pairing Recommendations

Vermicelli Aglio e Olio pairs well with a crisp white wine like Pinot Grigio or Sauvignon Blanc. For a non-alcoholic option, try serving it with sparkling water or a fruity iced tea.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, simply microwave the dish until heated through, adding a splash of water if needed to prevent the pasta from drying out.

Nutrition Information

Calories per serving

Each serving of Vermicelli Aglio e Olio contains approximately 350 calories.

Carbohydrates

Each serving of Vermicelli Aglio e Olio contains approximately 45 grams of carbohydrates.

Fats

This dish is rich in heart-healthy fats from the olive oil, with each serving providing around 20 grams of fat.

Proteins

Vermicelli Aglio e Olio offers about 10 grams of protein per serving.

Vitamins and minerals

This dish is a good source of vitamin C from the garlic and iron from the pasta, providing essential nutrients for overall health.

Alergens

This recipe contains gluten from the vermicelli pasta and dairy from the Parmesan cheese.

Summary

Vermicelli Aglio e Olio is a balanced dish that offers a good mix of carbohydrates, fats, and proteins, making it a satisfying meal option.

Summary

Vermicelli Aglio e Olio is a classic Italian pasta dish that is both simple to make and delicious to eat. With its flavorful garlic-infused olive oil sauce and tender vermicelli pasta, this recipe is sure to become a favorite in your household. Enjoy it as a quick weeknight meal or as a special dish for entertaining guests.

How did I get this recipe?

The first time I saw this recipe, I was captivated by its flavors. It was a warm summer day, and I was visiting my friend Maria in her cozy little kitchen. As soon as I walked in, I was greeted by the most amazing aroma - garlic, olive oil, and a hint of chili flakes wafting through the air.

Maria was busy at the stove, stirring a pot of vermicelli pasta with a golden sauce. She smiled and beckoned me over, offering me a taste of the dish she was preparing. I took a bite and instantly fell in love with the simple yet delicious flavors of the Vermicelli Aglio e Olio.

"Where did you learn to make this?" I asked, my mouth still tingling from the spicy kick of the chili flakes.

Maria chuckled and wiped her hands on her apron. "Oh, this recipe has been in my family for generations. My Nonna taught it to my mother, and my mother taught it to me. It's a classic Italian dish that never fails to impress."

I begged Maria to teach me the recipe, and she happily obliged. As she showed me how to cook the pasta al dente and make the garlic-infused olive oil sauce, I listened intently, taking mental notes of each step. I could tell that this dish would become a staple in my own cooking repertoire.

After that day, I made Vermicelli Aglio e Olio for my family and friends whenever I had the chance. The recipe was a hit every time, and soon enough, it became my signature dish. I loved the way the garlic and olive oil coated the strands of pasta, creating a rich and satisfying meal that was both comforting and elegant.

Over the years, I continued to perfect the recipe, adding my own little touches here and there. Sometimes I would throw in some fresh herbs from my garden, like parsley or basil, to brighten up the flavors. Other times, I would sprinkle some grated Parmesan cheese on top for a creamy finish.

As I shared the recipe with others, I found that everyone had their own unique twist on Vermicelli Aglio e Olio. Some people liked to add cherry tomatoes or olives for a burst of sweetness and brininess. Others preferred to toss in some grilled shrimp or chicken for a protein-packed meal.

I loved hearing about these variations and trying them out for myself. Each time I made Vermicelli Aglio e Olio, it felt like I was adding a new chapter to the story of this beloved recipe.

One day, I was at a cooking class hosted by a renowned chef who specialized in Italian cuisine. As he demonstrated how to make a traditional pasta dish, I couldn't help but share my own recipe for Vermicelli Aglio e Olio with the class.

To my surprise, the chef was intrigued by my version of the dish. He tasted a forkful of the pasta and praised the simple yet bold flavors that danced on his palate. He commended me for my creativity and passion for cooking, and even asked if I would be interested in collaborating on a cookbook featuring family recipes.

I was overjoyed by the chef's offer and immediately accepted. Together, we worked on compiling a collection of classic Italian recipes, including Vermicelli Aglio e Olio, that showcased the beauty and versatility of Italian cuisine.

The cookbook was a success, and soon my recipe for Vermicelli Aglio e Olio was being enjoyed by people all over the world. It was amazing to think that a dish I had learned from a dear friend many years ago had now become a staple in kitchens everywhere.

As I look back on my journey with Vermicelli Aglio e Olio, I am filled with gratitude for the memories and experiences that this recipe has brought me. It has connected me to my heritage, my friends, and my love of cooking, and for that, I will always cherish it.