Spaghetti Aglio e Olio

Name: Spaghetti Aglio e Olio
Total time: 1200 s
Yield: 5 persons
Cuisine: Indian
Ingredients: 500 gms Durum Wheat Spaghetti; 1 Cup Finely Chopped Garlic; 1 tbsp Red Chili Flakes; 4 tbsp Olive Oil; as per taste Salt,; 2 tbsp Fresh Parsley, Finely Chopped; 1 tbsp Oregano; 1 Cup Finely Grated Parmigianino-Reggiano Cheese

Tabasum Kazi @tabbykay

Spaghetti Aglio e Olio is a popular Tradional Italian pasta dish. The best thing about this is that it's Extremely easy to prepae and requires very less, Easily available and inexpensive ingredients

Tabasum Kazi @tabbykay

Spaghetti Aglio e Olio is a popular Tradional Italian pasta dish. The best thing about this is that it's Extremely easy to prepae and requires very less, Easily available and inexpensive ingredients

Saved

Ingredients

20 Mins

5 persons

500 gmsDurum Wheat Spaghetti
1 CupFinely Chopped Garlic
1 tbspRed Chili Flakes
4 tbspOlive Oil
as per tasteSalt,
2 tbspFresh Parsley, Finely Chopped
1 tbspOregano
1 CupFinely Grated Parmigianino-Reggiano Cheese

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Steps

20 Mins

1

Boil the Spaghetti with liberal amount of Salt. It should be cooked a little less than "Al Dente". Al Dente means that it should be firm when beaten into and not overcooked or Soggy. Drain and Keep aside. Drizzle some olive oil and mix well. Retain the starchy water to be used later.
2

Heat the Olive Oil in a pan. Add the Finely Chopped Garlic and stir fry for 3 minutes. Add the chilli flakes and mix well.
3

Add the boiled and drained Spaghetti and stir fry well for 2 mins. Add about 2-3 cups of the drained starch water to the spaghetti and cook on high flame until the water dries and the spaghetti is well coated in the mixture.
Remember that this water has a liberal amount of Salt added to it and therefore check salt accordingly.
4

Add Oregano and turn off flame. Garnish with fresh parsley.
Serve hot with Olive oil and grated Parmigianino-Reggiano cheese.