Portofino's, in Atlanta is where Italian and American flavors meet, chef Matt Marcus serves up a unique take on the classic Neapolitan aglio e olio dish made with garlic and olive oil. Instead of using traditional spaghetti, Marcus incorporates spaghetti squash “noodles.” Portofino’s spaghetti squash aglio e olio is a hit at the restaurant, offering a healthy and approachable alternative to the classic.
- 1 large spaghetti squash, split lengthwise
- 2 Ounces safflower oil
- 2 Tablespoons extra virgin olive oil, divided
- 1 garlic clove, peeled and minced
- 2 Tablespoons kosher salt
- 2 Tablespoons black pepper
Preheat the oven to 350 degrees. While the oven is warming, take the split squash and lubricate with safflower oil. Place in oven for 45 minutes or until fork tender.
Remove from oven and let cool to room temperature. Scrape the seeds and discard. With the back of a fork, gently grate the flesh of the squash until it releases from the skin.
To serve, heat a sauté pan with olive oil. Once the ribbons have dispersed, add the garlic and turn off the heat. Once the garlic has toasted, add the squash at toss making sure to coat evenly. Sprinkle with salt and pepper and enjoy!