Cookbook:Spaghetti Aglio e Olio

| Cuisine of Italy | Pasta Recipes

Ingredients

 * 100–150 g spaghetti
 * 1–2 cloves of garlic
 * Olive oil
 * Black pepper
 * Italian parsley, chopped

Procedure

 * 1) Boil spaghetti in sufficiently salted water until al dente.
 * 2) Peel cloves of garlic and crush them gently with the heel of hand.
 * 3) Heat 2–3 mm olive oil in a pan. Add garlic, and cook until it takes on a golden color. Take care not to let the garlic get too dark, as it will become bitter.
 * 4) Remove garlic from the oil.
 * 5) Drain the finished spaghetti and add to the pan with olive oil.
 * 6) Spice with pepper, mix everything, and serve with parsley.

Notes, tips, and variations

 * For a stronger taste slice the garlic and leave in the olive oil when adding the pasta.
 * Try frying the parsley in the oil.
 * Try adding some butter to the oil.
 * Spaghetti aglio e olio is traditionally served without cheese.

Kochbuch/ Spaghetti aglio e olio