Cavatelli Aglio e Olio
// Introduction
Most aglio e olio recipes are aggressive. Raw garlic. High heat. Sharpness. This version does the opposite — and that's exactly the point. The garlic gets blanched four times until it loses its harsh sulfur edge and turns sweet, soft, and almost polite. Then it gets blended into a silky emulsion with olive oil and pasta water that coats every piece of cavatelli like it was born to be there. No cream. No butter. Just garlic, oil, and the kind of restraint that takes more confidence than throwing everything in a pan.
// Ingredients
// Method
- 01
Peel each garlic clove and remove the germ — that little green sprout in the middle. It carries bitterness and sulfur notes that will ruin everything if you leave it in. Don't skip this. Blanch the garlic: boil it in water for one minute, strain, rest for one minute. Repeat four times. Yes, four. By the end, the garlic will be soft, sweet, and completely transformed.
- 02
Transfer the blanched garlic to a blender with the olive oil and pasta water. Blend until completely smooth and silky — it should look like pale garlic cream. This is the sauce. Not fried garlic. Not toasted oil. An emulsion. Season lightly with salt.
- 03
Cook the cavatelli in well-salted boiling water until al dente. Reserve plenty of pasta water before draining — you'll need it.
- 04
Transfer the hot cavatelli directly into the garlic emulsion. Toss aggressively. The starch from the pasta and pasta water will strengthen the emulsion and help it coat every piece evenly. Add pasta water as needed to keep it fluid and glossy.
- 05
Add freshly chopped parsley. Keep it fresh and bright — do not cook it down. Finish with cayenne pepper. A hint of warmth, not a statement. Taste, adjust salt, and serve immediately in a warm bowl.
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