11 October 2011

Backpacker recipes: Spaghetti aglio, olio e peperoncini

Spaghetti aglio, olio e peperoncini is probably one of the quickest and cheapest pasta dishes ever! It takes you around 15min to prepare it and it is simply delicious!

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  • 500gr dry pasta (e.g. spaghetti)
  • around 1/2 cup (extra-virgin) olive oil
  • around 5+ gloves of garlic, finely chopped
  • around 1+ tbs parsley, finely chopped
  • chili flakes/ finely chopped fresh chilies (take as little/as much as you want)
  • salt
  • freshly grated parmesan (optional)
  • black olives (optional)
    1. Put your pasta into a pot of boiling (salted) water and cook them al dente. 
    2. While the pasta is cooking, put the olive oil and the garlic in a pan over a medium heat.
    3. When the garlic begins to slightly change color add the parsley and chili
    4. Stir well and remove from heat.
    5. Add some of the (salted) water the pasta is cooking in to the garlic, chili & parsley in the pan (2-3 tbs)
    6. When the pasta is cooked, return the pan to a low heat.
    7. Drain the pasta and add it to the pan.
    8. Toss until the pasta is well coated with sauce.
    9. Serve at once with freshly grated parmesan.

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