Spaghetti aglio e olio. Spaghetti Aglio e Olio is a simple Italian dish of garlic, olive oil, parsley, and Parmigiano-Reggiano cheese tossed with cooked pasta. Spaghetti Aglio e Olio. this link is to an external site that may or may not meet accessibility guidelines. Spaghetti aglio e olio is a traditional Italian pasta dish from Naples.
You can have Spaghetti aglio e olio using 9 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Spaghetti aglio e olio
- Prepare of Ingredients -.
- It’s 3 tbsp of olive oil.
- Prepare 6-7 cloves of tbsp sliced garlic.
- It’s 3/4 tbsp of salt.
- You need 1 tbsp of white pepper or 1/2 tbsp black pepper.
- It’s 1 tbsp of chilli flakes.
- Prepare 1/4 of part of green, redand yellow bell peppers (you skip this or add any other veggie too).
- It’s 5 tbsp of chopped parsley.
- You need 1/4 packet of if spaghetti (use the del monte one).
Regardless, it's agreed upon that it's a peasant dish, created by poor farmers who had nothing but the. It is packed with so much flavor, and it is amazingly garlicky without being too overpowering. Spaghetti Aglio e Olio - easy delicious pasta with shrimp, olive oil, garlic and chili flakes. The recipe originated from Naples and it's very popular worldwide.
Spaghetti aglio e olio instructions
Finely slice 6-7 cloves of garlic. Chop parsley and cut the bell peppers in dice shape.
Boil the spaghetti.
In a pan add olive oil and garlic together when the pan in cold. Turn on the flame and Keep it on low. • After 2-3 minutes add the chilli flakes. • When you see garlic changing it’s colour add the vegetables and stir..
Then quickly add the boiled spaghetti. • Add salt, white pepper (or black pepper) and chopped parsley and serve..
Voila! Enjoy your day cooking this easy peasy recipe for your family..
The two key ingredients are olive oil and garlic. Spaghetti aglio e olio is a traditional Italian pasta dish. It means spaghetti with garlic and oil. Many readers often request me to post pasta recipes. Add the garlic-oil mixture to the spaghetti.
