We’ve whipped up our version of ‘Aglio e Olio’ translating to Garlic and Olive oil to celebrate the new gourmet marketplace @westfieldknox opening this weekend! The guys will be handing out a limited number of fresh ingredients to whip this one up at home so get down and check it out as there will be live music and a heap of giveaways!
Aglio e Olio
Prep time: 5 minutes
Cook time: 10 minutes
Serves: 4 Serves
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
- Prep time: 5 minutes
- Cook time: 10 minutes
- Serves: 4 Serves
Ingredients
- 400 g Dried spaghetti
- 4 cloves Garlic
- 1 Red chilli
- 1 Lemon
- 1 bunch Flat leaf parsley
- 100 ml Extra Virgin Olive oil
- Flakey salt
- Freshly cracked black pepper
Method
- 1)
Bring a large pot of salted water to the boil and add 100g of dried spaghetti. Set your timer to cook the pasta Al Dente.
Note: make sure your pasta water is nice and salty as that will be the seasoning for the pasta. - 2)
Add 100 ml of Extra virgin olive oil to a pan on low heat with four finely sliced cloves of garlic and one finely sliced red chilli. Let that infuse for 5mins then add the zest of 1 lemon.
Note: Make sure you use a high quality extra virgin olive oil. - 3)
Once your pasta is cooked, transfer with tongs abs toss through the olive oil. Add a handful of finely chopped flat leaf parsley, a good crack of black pepper and the juice of 1 lemon.
- 4)
Add a ladle of pasta water to season and toss through just before serving and enjoy!