Chef Tsutomu Ochiai's Ultimate Spaghetti Aglio e Olio: A Secret Ingredient for Perfection
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This is the ultimate Aglio e Olio recipe from legendary Japanese-Italian chef Tsutomu Ochiai. By adding a secret ingredient—'ground sesame seeds'—you can easily achieve perfect emulsification (blending the oil and water) at home, drastically enhancing the flavor and richness.
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🍳 Cooking Flow
Cut the garlic and chili peppers, and slowly stir-fry them in a cold pan with olive oil over low heat. → Boil the pasta in water with 1.2% salt concentration. → Once the garlic turns golden, add chopped parsley and pasta cooking water, then turn off the heat and let the flavors meld. → Add the cooked pasta to the pan, toss over medium heat, then turn off the heat. → Add the finishing olive oil and 'ground sesame seeds,' mix quickly to emulsify, and garnish with parsley to serve.
Cooking Steps
Brief Cooking Order
Cut the garlic and chili peppers, and slowly stir-fry them in a cold pan with olive oil over low heat. → Boil the pasta in water with 1.2% salt concentration. → Once the garlic turns golden, add chopped parsley and pasta cooking water, then turn off the heat and let the flavors meld. → Add the cooked pasta to the pan, toss over medium heat, then turn off the heat. → Add the finishing olive oil and 'ground sesame seeds,' mix quickly to emulsify, and garnish with parsley to serve.
Introduction
This is the ultimate Aglio e Olio recipe from legendary Japanese-Italian chef Tsutomu Ochiai. By adding a secret ingredient—'ground sesame seeds'—you can easily achieve perfect emulsification (blending the oil and water) at home, drastically enhancing the flavor and richness.
Step 1
Crush the garlic with the bottom of a jar or similar object to peel it, then slice (no need to remove the core).
Step 2
Break the chili pepper in half and remove the seeds from inside.
Step 3
Place the olive oil (2 tablespoons) and sliced garlic into a cold frying pan and start stir-frying over medium heat.
Step 4
Add salt (1.2% concentration) to a pot of boiling water and start cooking the pasta (cook for the time indicated on the package, or slightly less).
Step 5
Once the garlic begins to bubble, turn the heat to low to slowly draw out the fragrance. When it starts to turn golden, add the chili pepper.
Ingredients List
Important Notes
💡 By starting the garlic in cold oil and heating it slowly over low heat, you can infuse the oil with maximum flavor without burning the garlic.
💡 Italian parsley stems are also packed with aroma, so don't throw them away—finely chop them and use them together with the leaves.
⚠️ 【The Secret to Emulsification】 Adding 'ground sesame seeds' at the end acts as a binder; the vegetable oils in the sesame help emulsify the water and oil, making it easy even for beginners to create a rich, creamy sauce.
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