Adapted from Cookbook:Spaghetti Aglio e Olio (Wikibooks) by Wikibooks contributors
Photo: "Spaghetti aglio olio e peperoncino by matsuyuki retouched.jpg" by matsuyuki, CC BY-SA 2.0
★ 0.0
- Wāhanga:
- 1–2
- Uaua:
- Māmā
italianpastaspaghettigarlicolive oil
Ngā Kai
Serves 1
100–150 g
spaghetti
1–2 cloves
garlic
olive oil
~
black pepper
Italian parsley, chopped
Tikanga
- Boil spaghetti in sufficiently salted water until al dente.
- Peel cloves of garlic and crush them gently with the heel of hand.
- Heat 2–3 mm olive oil 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.
Notes, tips, and variations
- For a stronger taste slice the garlic and leave in the olive oil when adding the pasta.
- Try frying the parsley in the oil.
- Try adding some butter to the oil.
- Spaghetti aglio e olio is traditionally served without cheese.
