Monday, 22 June 2009

Pasta Aglio e Olio

(pasta with garlic and oil)

One for garlic lovers, who don't have to meet important clients the following day!


Frying pan
Mortar and pestle
Garlic press
Cooker (2 rings needed)
Pepper mill

Ingredients - 4 servings

Fettucine for 4
4 tablespoons extra virgin olive oil
10 garlic cloves, crushed
1 teaspoon salt
1 teaspoon crushed dried chillies, lightly ground
1 cup chopped fresh (ideally Italian) parsley
Fresh ground black pepper to serve

Optional extras:

Chopped cherry or sun dried tomatoes
Diced bacon
Diced red bell peppers (capsicums)
Grated parmesan cheese to serve


Cook the fettucine according to the makers instructions.

Simultaneously, fry the garlic, salt and chillies in the oil, until the garlic is lightly brown. It won't take long. Be careful not to over-cook the garlic, or the flavour will suffer.

Turn out the pasta into a serving bowl, pour over the oil mix, toss to coat thoroughly. Strew with the herbs.


Best, 2ndRateMind.

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