Aglio Olio with Beef Tapa and Poached Egg

What is Aglio Olio?

From Wikipedia:

Spaghetti aglio olio (“spaghetti with garlic and oil” in Italian) is a traditional Italian pasta dish coming from Naples.

The dish is made by lightly sauteeing sliced, minced, or pressed garlic in olive oil, sometimes with the addition of dried red chili flakes, and tossing with spaghetti. Finely chopped parsley can also be added as a garnish, along with grated parmesan or pecorino cheese, although according to some traditional recipes, cheese should not be added.

Many New York Italian-Americans refer to aglio olio as “alla-ul” due to the influence of Southern Italian pronunciation in the area.

Beef tapa is often served tapsilog style (tapa, fried rice and fried egg).  This recipe shows us a different way to serve beef tapa.  We need to cook the beef tapa in advance prior to preparing this pasta dish.  Check out the beef tapa recipe HERE.

You will need poached eggs for this recipe.  Below is a video from YouTube (not mine) that shows how to prepare poached eggs:

Ingredients:

• 300 grams cooked beef tapa (recipe is HERE,shredded)
• 400 grams Spaghetti Noodles
• 4 cups Water
• Olive oil (as needed)
• 12 cloves Garlic (peeled and minced)
• 1 tsp Chili Flakes
• 30 mL Extra Virgin Olive Oil
• 30 grams Flat Leaf Parsley, finely chopped (optional)
• 4 pcs Poached Egg
• Salt (to taste)

Instructions:

1. Make the beef tapa (recipe is HERE)
2. Shred the beef finely.
3. Cook the pasta and set aside.
4. In a saute pan, heat the olive oil in medium.
5. Add the garlic, chili flakes, and a pinch of salt.
6. Add the cooked pasta and toss well.
7. If needed, add pasta water.
8. Drizzle with extra virgin olive oil.
9. Carefully spoon the poached egg onto the tapa or pasta.
10. Garnish with Parsley (if desired).
11. Serve.

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Aglio Olio with Beef Tapa and Poached Egg

Spaghetti aglio olio (“spaghetti with garlic and oil” in Italian) is a traditional Italian pasta dish coming from Naples.

Beef tapa is often served tapsilog style (tapa, fried rice and fried egg). This recipe shows us a different way to serve beef tapa. We need to cook the beef tapa in advance prior to preparing this pasta dish.

Ingredients

• 300 grams cooked beef tapa shredded
• 400 grams Spaghetti Noodles
• 4 cups Water
• Olive oil as needed
• 12 cloves Garlic peeled and minced
• 1 tsp Chili Flakes
• 30 mL Extra Virgin Olive Oil
• 30 grams Flat Leaf Parsley finely chopped (optional)
• 4 pcs Poached Egg
• Salt to taste

Instructions

• Make the beef tapa.
• Shred the beef finely.
• Cook the pasta and set aside.
• In a saute pan, heat the olive oil in medium.
• Add the garlic, chili flakes, and a pinch of salt.
• Add the cooked pasta and toss well.
• If needed, add pasta water.
• Drizzle with extra virgin olive oil.
• Carefully spoon the poached egg onto the tapa or pasta.
• Garnish with Parsley (if desired).
• Serve.

Other recipes may be found HERE