Cookbook:Spaghetti Aglio e Olio
Cookbook | Ingredients | Recipes | Cuisine of Italy | Pasta Recipes
Spaghetti Aglio e Olio | |
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Category | Italian recipes |
Servings | 1–2 |
Difficulty |
IngredientsEdit
ProcedureEdit
- Boil spaghetti in sufficiently salted water until al dente.
- Peel cloves of garlic and squeeze them softly with the heel of hand.
- Chop parsley.
- Heat olive oil (2-3 mm high) in a pan. Add garlic, and cook until it takes on a golden color. Take care not to let the garlic get too dark, as it will become bitter.
- Remove garlic from the oil.
- Drain the finished spaghetti and add to the pan with olive oil.
- Spice with pepper, mix everything, and serve with parsley.
VariationsEdit
- For a stronger taste slice the garlic and leave in the olive oil when adding the pasta.
- Fry the parsley in the oil.
- Add butter to the oil.
NoteEdit
- Spaghetti aglio e olio is traditionally served without cheese.
External linksEdit
- Spaghetti Aglio e Olio at Wikipedia.