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Ingredients

Pasta Aglio e Olio

400 g spaghetti
7 garlic cloves, thinly sliced
1.5 fresh red chili peppers, sliced into rings (depending on desired spiciness)
100 ml extra virgin olive oil
Salt to taste
Freshly ground black pepper to taste
Fresh parsley, chopped (optional)
Fresh basil leaves for garnish
Parmesan for serving (optional)

Preparation

  • Preparation time: 10 min
  • Cooking time: 15 min
  • Total time: 25 min

Pasta Aglio e Olio

1. Cook the spaghetti in the STONELINE BEYOND stainless steel pasta pot (24 cm) with salted water until al dente. Use the removable sieve insert to drain the pasta, reserving about one cup of the cooking water.
2. While the pasta is cooking, heat the olive oil in a large pan over medium heat.
3. Add the garlic slices and sauté until golden brown. Be careful not to let the garlic get too dark, as it can become bitter.
4. Add the sliced chili peppers and briefly sauté until they release their flavors.
5. Add the cooked spaghetti directly to the pan with the garlic and chili. Mix everything well so that the pasta absorbs the flavored oil.
6. If the pasta seems too dry, add some of the reserved pasta water to achieve a silky consistency.
7. Season with salt and freshly ground black pepper to taste.
8. Plate the pasta and garnish with fresh basil leaves. Sprinkle with fresh parsley and grated Parmesan if desired.

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December 17, 2024 13:53

Average rating of 5 out of 5 stars

Ok muy buenos

December 2, 2024 09:40

Average rating of 5 out of 5 stars

Lekker

October 4, 2024 14:08

Average rating of 5 out of 5 stars

Ein einfaches, aber unglaublich leckeres Rezept. Die Kombination aus Knoblauch, Olivenöl und Chili sorgt für den leckeren und italienischen Geschmack. Die Zubereitung ist schnell und unkompliziert, also ideal für ein schnelles, aber köstliches Essen.

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