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Monday, April 2, 2012

Olio e Aglio Spaghetti

Ingredients :
450 gr dried spaghetti ( No. 5)
125 ml extra virgin olive oil
    3 garlic clove, finely chopped
    3 tbsp chopped fresh flat-leaf parsley ( i buy at carrefour)
    salt and black pepper to taste

Method :
1. Bring a large, heavy saucepan of lightly salted water to the boil ( 1 tbsp). Add the pasta, return to the boil and cook for 8-10 min, or until tender but still firm to the bite.
2. Meanwhile, heat the oil in a heavy-based frying pan. Add the garlic and a pinch of sal and cook over a low heat, stirring constantly, for 3-4 min, or until golden. Do not allow the garlic to brown or it will taste bitter. Remove the frying pan from the heat.
3. Drain the pasta and transfer to a warmed serving dish. Pour in the garlic-flavoured olive oil, then add the chopped parsley and season to taste with salt and pepper. Toss well and srve immediately.


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