Penne Aglio e Olio with Bangus Fillet

One of the simplest pasta dishes that I have cooked was Aglio e Olio. Basically, it’s just pasta, garlic and oil. Anyone can make some enhancement on the basic recipe depending on their taste as what Bellissimo did on their own version of this dish (check Bellissimo’s Aglio e Olio)

This recipe of Aglio e Olio is much closer to basic. The dish is so easy to prepare that you may want to cook this every day. Here are the ingredients that you need:

-Penne Pasta (preferably whole wheat)

-Garlic (finely chopped)

-Olive Oil (preferably extra virgin)

-Salt and pepper

-Bangus Fillet

-Garlic powder

-Cornstarch

• First, you need to cook the pasta until it is al dente. After cooking, drain and set aside.
• Now for the bangus fillet, you can use the one in can or if you want it fresh, get the belly part and be sure to take out the bone.
• Using the garlic powder and cornstarch, we will create a breading mix for the bangus fillet. You may add salt and pepper depending on your taste.
• After coating the bangus fillet with the breading, fry it until it is golden brown. Set aside.
• In a pan, put the olive oil then sauté the garlic. Put the cooked penne when the garlic is about to turn to a golden brown color.
• Once the penne is evenly coated with oil and garlic, take the pan out of the flame.
• Serve the pasta dish with bangus fillet on top.

You can also try chicken fillet if you don’t like fish. Enjoy your foodgy!

Bellissimo’s Aglio e Olio

Spaghetti Aglio Olio or simply Aglio e Olio, according to WIKIPEDIA, is a pasta dish that is said to be a traditional Italian cuisine. Aglio means garlic and olio means oil which, aside from the pasta (usually fettuccine), are the two basic ingredients of this dish.

Una kong na encounter ang Aglio e Olio noong kumain kami sa Bellissimo Ristorante sa Timog. Iba sa original recipe nito na garlic and oil lang ang gamit, ang Aglio e Oglio ng Belissimo ay may kasamang shrimps, clams at anchovies, spaghetti ang pasta na ginamit.

At first, mapapansin na kakaiba ang amoy nito dahil sa anchovies na parang bagoong isda (fish paste). Di din appetizing ang presentation na naka palibot sa pasta yung mga shells na may 2 shrimps sa ibabaw. But the taste makes a lot of difference from the way it looks.

Distinct pa rin ang lasa ng anchovies that go well the other seafoods. The pasta was al dente at hindi gaanong oily. Unlike the original recipe, napansin ko na wala gaanong garlic yung dish or baka naman na over power lang ng lasa ng anchovies ang garlic. Isa pa sa ikinagulat ko while eating the dish ay ang Parmesan cheese na masarap din pala sa sea food.

Mahilig talaga ako sa seafoods at maalat na pagkain kaya nagustuhan ko ang Aglio e Olio ng Bellissimo. Kung mahilig kayo sa seafoods, I will recommend this dish for you. Balak kong magluto ng sarili kong version nito pero siyempre I will modify it to my own taste. I am planning to put tahong instead of clams, bagoong isda or aligue (crab fat) instead of anchovies and bangus fillet instead of shrimps.