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Aglio E Olio Spaghetti With Garlic And Olive

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Ingredients

Adjust Servings:
200 g spaghetti (or similar kind of pasta eg vermicelli, spaghettini, angel hair)
2 tablespoons salt
1/4 cup olive oil (extra virgin or a lighter olive oil if you prefer)
3 large garlic cloves, finely chopped
2 anchovy fillets, finely chopped (or minced)
1/2 - 3/4 teaspoon minced chili (use minced chilli from a jar)
1/2 lemon, juice of
1/4 cup soft breadcrumbs (made from fresh bread)
1 bunch parsley, finely chopped (or, better still, run through a food processor)
40 g parmesan cheese, finely grated (or, better still, processed into granules)
1/2 teaspoon salt

Nutritional information

785.5
Calories
316 g
Calories From Fat
35.2 g
Total Fat
7.7 g
Saturated Fat
21.2 mg
Cholesterol
8065.7 mg
Sodium
92.1 g
Carbs
4.2 g
Dietary Fiber
2.8 g
Sugars
24.8 g
Protein
214g
Serving Size

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Aglio E Olio Spaghetti With Garlic And Olive

Features:
    Cuisine:

    Very good, simple pasta recipe. used some Aleppo pepper flakes instead of the chili and pressed the garlic and anchovies through a garlic press. Served with steamed mussels.

    • 45 min
    • Serves 2
    • Easy

    Ingredients

    Directions

    Share

    Aglio E Olio – Spaghetti With Garlic and Olive Oil, This is so quick and easy and makes the most delicious light supper you’ll ever eat! Please try it, it really is stunning! I’ve adapted this recipe from Australia’s Better Homes and Gardens magazine, but it is a traditional Italian way of serving spaghetti The quantities given serve 2, but just double them to serve 4 , Very good, simple pasta recipe used some Aleppo pepper flakes instead of the chili and pressed the garlic and anchovies through a garlic press Served with steamed mussels , Very good, simple pasta recipe used some Aleppo pepper flakes instead of the chili and pressed the garlic and anchovies through a garlic press Served with steamed mussels


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    Steps

    1
    Done

    Bring a Large Pot of Water to the Boil.

    2
    Done

    Add 2 Tablespoons Salt.

    3
    Done

    Add Spaghetti.

    4
    Done

    Cook For 14 Minutes Exactly, Then Drain.

    5
    Done

    About Half-Way Through the Cooking Time For the Spaghetti, Heat the Olive Oil in a Large Frypan Over a Medium Heat.

    6
    Done

    Add the Garlic, Anchovy and Chilli - I Pound These Three Ingredients in a Mortar and Pestle For a Minute or So First, but This Is not Absolutely Necessary.

    7
    Done

    Cook the Garlic, Anchovy and Chilli Mixture in the Oil For a Couple of Minutes Until the Garlic Is Soft but not Brown.

    8
    Done

    Reduce Heat to Low and Add Lemon Juice, Breadcrumbs, Salt and Half the Parsley and Stir to Combine.

    9
    Done

    With the Pan Still on the Heat, Add the Drained Spaghetti and Toss With a Pair of Tongs or Two Forks to Combine Thoroughly.

    10
    Done

    Serve Sprinkled With Grated or Granulated Parmesan Cheese and the Rest of the Parsley.

    Avatar Of Michael Nguyen

    Michael Nguyen

    Pho connoisseur whipping up aromatic and flavorful bowls of Vietnamese noodle soup.

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