PASTA AGLIO-OLIO

Although the exact origin of spaghetti aglio e olio is murky, there’s no doubt it hails from Italy. Some say the dish comes from Naples, while others say it originated in the Southeastern region of Abruzzo. Pasta Aglio- olio is a peasant dish, created by poor farmers who had nothing but the most basic of Italian ingredients on hand and with just eight ingredients you can create it in the comfort of your own home.

INGREDIENTS  

- salt

- parsley ( 1/4 cup)

- red pepper flakes ( 1/4 cup )

-olive oil ( 4 tbs )

- garlic cloves ( 8 )

- dry spaghetti ( 1 serving )

- freshly grated Parmesan cheese

- small lemon (1)

STEPS 

1) Fill a large pot with water and heavily salt it. Bring it to a rolling boil and add in your pasta ( boiling your water and then adding your pasta is important as it keeps the pasta firm and intact while cooking )

2) Peel and slice your garlic and finely chop your parsley.

3) Add the olive oil to a large sauté pan. Once simmering add the garlic, just when it is turning brown add the chilli flakes and cook till golden brown.

4) Add the pasta and a little bit of the pasta water to help create a more cohesive sauce, then add in the parsley.

5) Once done squeeze in the lemon and plate it. Garnish it with Parmesan cheese and serve.

( You can additionally add in prawns by boiling them and adding them during step 4 )

TIME TAKEN 

- 5 mins ( prep ) + 20 mins ( cooking )

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There you go~! Fresh Pasta aglio olio, made with simple ingredients, quick and easy.

Thank you so much for reading

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