Chef Ryan Poli joins TODAY to share how to make his classic spaghetti aglio e olio and his buttery garlic bread with cream cheese — two recipes for an easy weeknight Italian dinner that everyone in the family will love. Get the recipes!
Chef notes Aglio e olio is pure Italian pantry cooking at its best. It's a handful of ingredients, most of which you already have at home, transformed into something deeply satisfying: the garlic-infused oil, the heat of the chili flakes and the brightness of fresh parsley. It is simple, honest food that never gets old.
The key for me is a little lemon zest at the end to add a nice citrus flavor and acidity. Serve immediately straight from the pan while the sauce is still loose and silky. A simple green salad and crusty bread alongside are all you need. A glass of crisp white wine such as pinot grigio or Vermentino pairs beautifully with the garlic and olive oil.
Toast the garlic low and slow in the olive oil. The moment it turns golden, pull it off the heat. Burnt garlic will make the entire dish bitter and there is no coming back from it.
Finish the pasta with fresh lemon zest right before plating for a bright pop of citrus that ties everything together. Linguine or bucatini work beautifully in place of spaghetti. For a bit of richness, finish the pasta with a small knob of unsalted butter just before plating.
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Cream Cheese Garlic BreadChef Ryan Poli joins TODAY to share how to make his classic spaghetti aglio e olio and his buttery garlic bread with cream cheese — two recipes for an easy weeknight Italian dinner that everyone in the family will love. Get the recipes!
Read more »