Aglio e olio is often described as a fresh and light pasta. In a classic Italian way, the recipe consists of a small amount of ingredients combined to create a dish that sings in your mouth. The stars of the show are garlic and olive oil (which is also the literal translation for this dish), ingredients that are regularly on-hand and universally recognised as a great start for any meal.
In this recipe we have used leftovers from a whole baked coral trout, but you could use any white fleshed fish to replace it.
Spaghetti aglio e olio with coral trout takes 15 minutes to make and is always a crowd-pleaser.
Spaghettini or Spaghetti
Extra Virgin Olive Oil
Coral Trout (whole baked leftovers)
1/2 a punnet of Cherry Tomatoes, halved (optional)
6 Garlic cloves, roughly sliced
1/2 cup Parsley, chopped
1 tsp of Chill flakes
Add water and a good pinch of salt to a pot, bring to the boil before adding your spaghetti.
Place a fry pan on medium heat and add olive oil, and add a little more. You want to add enough so the whole base of the fry pan is covered. Approx 1/3 of a cup.
Roughly dice the garlic cloves and add them to the pan, paying close attention not to burn them. Not burning the garlic is crucial for the recipe to taste amazing.
As the garlic soften and turn golden, add the coral trout (see notes if you are using fresh fish) and add cherry tomatoes.
Drain the pasta, retaining half a cup of water, and add pasta to the garlic and olive oil. Mix through. If the pasta seems a little dry, add a small amount of the pasta water or a little more olive oil.
Before served add the chopped parsley, enough chill flakes to taste (don't go overboard with the chilli) and season with salt.
Serve with shaved Parmesan.
Note: If you are using fresh fish, cook the fish in olive oil before adding garlic. Flake the cooked fish before adding the pasta.
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