Easiest Way to Cooking Perfect Spaghetti Agloi E Olio

Easiest Way to Cooking Perfect Spaghetti Agloi E Olio Delicious, fresh and tasty.
Spaghetti Agloi E Olio. No two spaghetti aglio e olio recipes are alike, but this one is pretty true to the classic method. The key is slowly toasting the garlic slices to a perfect golden-brown in the olive oil. If it's too light, you don't get the full flavor and if it's too dark it gets bitter.
Even the little ones love this spaghetti recipe.
The two main recipes as the title says are gonna be your olive oil and garlic.
The recipe also calls for red pepper.
You can have Spaghetti Agloi E Olio using 8 ingredients and 6 steps. Here is how you cook it.
Ingredients of Spaghetti Agloi E Olio
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It’s 200 gms of Spaghetti pasta.
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It’s 3/4 cup of Grated Parmesan cheese.
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You need 1/3 cup of Sun-dried tomatoes.
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It’s 5 of Garlic cloves minced.
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Prepare 2 Tbsp of Olive oil.
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You need 1/4 Tsp of Black pepper freshly ground.
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It’s 2 spring of Fresh thyme leaves.
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Prepare to taste of Salt.
There are certain dishes that just aren't worth messing with — and spaghetti aglio e olio is one of them.
As with all of the best Italian recipes, this one is greater than the sum of its parts.
Take a couple of basic ingredients from the pantry — dry spaghetti, extra-virgin olive oil, fresh garlic, red pepper flakes — and together they become one of the simplest yet most satisfying.
It is packed with so much flavor, and it is amazingly garlicky without being too overpowering.
Spaghetti Agloi E Olio step by step
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Boil spaghetti as per package instructions and keep aside..
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Heat a large pan and add olive oil..
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To hot oil add minced garlic,sautee for few minutes..
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Now add chopped sun-dried tomatoes and boiled spaghetti..
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Add salt to taste,black pepper powder,parmesan cheese and mix everything nicely..
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Garnish with fresh thyme leaves and serve hot..
Serve with wine and crusty garlic bread!
Pasta Aglio e Olio is easy to make, delicious to eat and the sexiest pasta recipe I know.
Taste the sauce; add salt as needed.
Keep at low simmer until the pasta is ready.
When the pasta is not quite done al dente, bring the sauce to an active simmer, and then dump the pasta in.