Spaghetti aglio e olio ("spaghetti with garlic and oil in Italian ) is a traditional Italian pasta dish , from Napoli .
This is a wonderful Italian pasta dish to try for those who are tasting Italian first time . this with the flavor of garlic and chilli flakes suits well for Indian taste buds. This dish is also a good substitute for vegetarians.
The dish is made by lightly sauteeing 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.
Delmonte Spaghetti - 500 g packet
Olive oil - 1 Tbsp
Garlic – 5 -6 cloves
Red chilli flakes – ½ tsp
Salt to taste
Water for cooking spaghetti
Boil enough water in the pot , add in about a spoon of oil and salt.
Add in the spaghetti and cook al dente – about nine minutes.
Drain in a colander and wash in cold water.
Peel and Finely mince the garlic .
Heat the olive oil in a pan . Add the minced garlic and sauté till golden brown.
Add in the chilli flakes and take off from flame.
Add the required salt and mix well.
Add in the al dente spaghetti and toss gently to coat the aglio olio sauce.
Add chopped parsley , if using. I didn’t add.
Spaghetti Aglio Olio is ready to serve.
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