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Spaghetti Olio E Aglio

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Serves: 4
450g / 1 lb dried spaghetti
125ml / 4 fl oz extra virgin olive oil
3 garlic cloves, finely chopped
3 tbsp chopped fresh flat-leaf parsley
salt and pepper

Bring a large, heavy-based saucepan of lightly salted water to the boil. Add the pasta, return to the boil and cook for 8-10 minutes, or until tender but still firm to the bite.

Meanwhile, heat the olive oil in a heavy-based frying pan. Add the garlic and a pinch of salt and cook over a low heat. stirringconstantly, for 3-4 minutes, or until golden. Do not allow the garlic to brown or it will taste bitter. Remove the frying pan from the heat.

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 serve immediately.

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