For whatever reason, I felt craving for aglio olio this morning. Naturally, spaghetti aglio olio is my quick win solution for my after work hunger. It’s quick, can be made in more a dozen variation, cheap and pretty brainless. The procedure is easy, and its only by series of unfortunate events you can make it wrong.

So today, I found that my craving for this particular meal, despite the nature of holiday what would allow me to do more elaborate recipe, was a bit odd.

And so after a really quick cold shower (habits derived from years of “mandi pake gayung”) I drove to Oakwood’s Ranch Market to get the supplies. Fortunately, I’ve got pretty much everything stocked in my kitchen, so my brief shop this morning only resulted in baguette, diced garlic , and 200 grams of sliced chicken breast. Other then that these are my ensemble.

The Ingredient
200 g of sliced chicken breast
2 spoons of diced garlic
Extra Virgin Olive oil
Fish Sauce
Salt and Pepper

The Pasta

• Cook the pasta al dente (boil the water, put the pasta in, don’t break just twist and release, wait as recommended by the pack). There is no need to put salt or oil into the boiling water.
• When it cooked, dry the water it
• Heat up a frying pan, when its hot, set the fire to mid, pour a generous amount of extra virgin olive oil.
• Throw in a full spoon of diced garlic.
• Soon after you can smell the unique sweet smell of garlic in the olive, and the color turned yellowish quickly
• Throw all the pasta in, give, a good toss
• Heat up the fire, and give another rounds of toss. The idea is to make sure that all parts of the spaghetti get in touch with the garlic and oil as quick as possible
• Throw 3 pinches of salt, give another round of toss
• By now, your pasta should be looked all oily. Turn the heat off, garnish with fresh parsley (or dried one)

Cooked spaghetti, see how the oil glitters under the light ?

The Topping
To be completely frank with you, the topping can be anything of your choice. For this particular I used slided boneless chicken breast, because its cheap and easy to cook

• Start by pan fried the chicken sliced in low heat, until it gets the mid brown cooked on each sides
• If the pan get to water because of the oil from the chicken, throw the oil out, until it reasonably dry, and add slight amount of cooking oil/
• Add one full spoon of garlic, followed by several squirts of fish sauce
• Stir fried very quickly, ensure that you don’t get the garlic burned or fried

Cooked Chicken, notice the brown-ish tone ?

Garnish
- Readied the cooked pasta on the plate
- Put on the chicken as topping
- Sprinkle some fresh (or dried parsley)
- Add some chili flakes (my favorite is shrimp flavored)

Bon Appetit  !!!

Spaghetti Aglio Olio original take

Spaghetti Aglio Olio as garnished by Fery with added pickled garlic !

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