Buongiourno,
When it comes to Italian food, one of my favourite pasta dishes is spaghetti aglio e olio. I am pretty sure everyone knows spaghetti aglio e olio right? It's so easy yet it tastes so good. I like to add some seafood like prawns and mussels in my spaghetti but even without anything on them, spaghetti aglio e olio simply delicious!
Let' cook spaghetti aglio e olio for dinner!
SPAGHETTI AGLIO E OLIO
Ingredients;
Half package spaghetti, for 2 person
A handful of prawns, optional
3 cloves garlic, sliced
1 dried red chili, chopped
A small handful of fresh parsley or dried parsley
Olive oil
Salt and pepper to taste
METHOD;
- Cook pasta as per package direction.
- While pasta is cooking, in another pan, heat olive oil over medium heat, add garlic and chili, cook until garlic turn to light brown.
- Add prawns (if any) and parsley and cook for another minute.
- Add the cooked pasta into the pan and toss until well coated. Season with salt and pepper. Add a little bit of pasta water if needed.
- Serve with grated parmigiano-reggiano.
Buon appetito!
When it comes to Italian food, one of my favourite pasta dishes is spaghetti aglio e olio. I am pretty sure everyone knows spaghetti aglio e olio right? It's so easy yet it tastes so good. I like to add some seafood like prawns and mussels in my spaghetti but even without anything on them, spaghetti aglio e olio simply delicious!
SPAGHETTI AGLIO E OLIO
Ingredients;
Half package spaghetti, for 2 person
A handful of prawns, optional
3 cloves garlic, sliced
1 dried red chili, chopped
A small handful of fresh parsley or dried parsley
Olive oil
Salt and pepper to taste
METHOD;
- Cook pasta as per package direction.
- While pasta is cooking, in another pan, heat olive oil over medium heat, add garlic and chili, cook until garlic turn to light brown.
- Add prawns (if any) and parsley and cook for another minute.
- Add the cooked pasta into the pan and toss until well coated. Season with salt and pepper. Add a little bit of pasta water if needed.
- Serve with grated parmigiano-reggiano.
Buon appetito!
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