Spaghetti Aglio e Olio
Photography by Michael Parente
The secret to a perfect Aglio e Olio? “Save your pasta water,” says Michelle and Fiore Moletz at Della Terra in Zelienople. Nobody makes a garickly, oily, al dente classic spaghetti quite like they do, and there’s good reason for that.
After years of making the dish, they’ve learned how to perfect it. Not only do they say to keep your pasta water, but they recommend cooking your garlic until it’s brown, and also sourcing your produce locally. They get their basil from local growers (and their employees who bring in their own home grown basil from time to time), and use tomatoes from Kretschmann Organic Farm in Beaver county.
”Aglio e olio is everything I love. I love basil, I love tomatoes, I love a little spicy, and I love olive oil,” says Fiore. “And we are fortunate enough to be surrounded by local growers that produce amazing tomatoes.”
The dish is best to make while tomatoes are in season during summer to the end of Fall. At Della Terra, they change their menu monthly, but right now Michelle and Fiore’s Aglio e Olio is on and ready to be served. They’re currently open for dine-in service, but feel free to check out their recipe below and try it out at home!
Aglio e Olio
Ingredients
2 tablespoons olive oil
2 garlic cloves, smashed
A few basil leaves
1 cup cherry tomatoes halved
Chili pepper flakes to your desired spice level
1/4 cup pecorino romano (we use Locatelli) cheese
4 oz dry pasta (we used campanelle)
Instructions
Boil water (salt added after boiling until it tastes like the sea) and cook desired pasta until al dente.
While waiting, heat garlic in olive oil over medium heat until browned, add cherry tomatoes and season with salt and chili flakes.
Leave over heat until softened, then add cooked pasta to your pan and 3oz of salted pasta cooking water.
Reduce, toss in fresh basil, 1 tablespoon of extra virgin olive oil (we love corto) and a tablespoon of romano cheese.
Reduce and toss until coated. Plate and garnish with more cheese and olive oil
RECIPE BY MICHELLE AND FIORE MOLETZ // PHOTOGRAPHY BY MICHAEL PARENTE
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