Spaghetti Aglio e olio which also means “spaghetti with garlic and oil.” The traditional and stunningly tasty Pasta Aglio e Olio dish can make anyone go crazy (in a good way though). I mean if you are a foodie you should definitely try this. Or the best thing is that you can make it to your home. For that, you just need to follow our article, in which we are going to tell you about the ingredients and procedure to make this Pasta Aglio e Olio dish.
Let’s talk about ingredients
1/2 head garlic, peeled and separated.
1/2 cup flat-leaf parsley, rinsed and ideally chopped
1/2 cup olive oil.
1 tablespoon red pepper flakes.
1/2 pound dry linguine.
Salt and pepper to taste.
Now it’s time for the procedure:
- Vigorously salt a big pot of water, and heat to the point of boiling. Cook pasta until marginally underdone.
- Cut the garlic cloves daintily, and put them in a safe spot. Now heat olive oil in an enormous saute container over medium heat until scarcely stewing. Add cut garlic, mixing continually, until mellowed and turning golden on the edges. Mix the red pepper flakes and lower the heat to medium-low Pasta Aglio e Olio.
- Add the pasta, depleted, with around 1/4 cup held pasta cooking water. Crush lemon juice up and over, and blend into the pasta with the new parsley. On the off chance that the sauce is excessively watery, keep on cooking for 1-3 minutes, until the pasta has ingested more fluid. Season with salt and pepper, and serve to yourself or your friend, family, and lover. Enjoy!
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