Aglio e olio Recipe
Ingredients
375g dried spaghettini
1/3 cup extra virgin olive oil
5 garlic cloves, crushed
1/2 teaspoon dried chilli flakes (optional)
Grated parmesan (or vegetarian hard cheese) and finely chopped fresh flat-leaf parsley, to serve
Aglio e olio Recipe
Method
Step 1
Cook pasta in a saucepan of boiling salted water, following packet directions until tender. Drain, reserving 1/4 cup liquid.
Step 2
Heat oil in a large, non-stick frying pan over medium-low heat. Add garlic and chilli, if using. Cook for 1 to 2 minutes or until fragrant. Add pasta and reserved cooking liquid. Season with salt and pepper. Cook, tossing, for 1 to 2 minutes or until combined and heated through. Serve sprinkled with parmesan and parsley
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