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Aglio
Olio Pasta Sauce
Great
Sauce
with
Spaghetti or Tagliatelli
This Spaghetti Aglio
Olio e
Peperoncino (garlic, olive oil and Chilli) recipe is one of our
favorites. It can be fantastic or not depending on the quality of your
ingredients.
It's worthwhile to Make
your own Pasta - it's really easy and makes all the
difference. If
you don't have time to make your own, any good quality dried Spaghetti
will do - just follow the instructions on the packet.
The sauce is super-easy to make - so easy in fact, that a lot of people
don't bother to try it. Do
try
it - but Beware
- it's highly
addictive, you'll be wanting it every day!
Here's our own Italian - Mediterranean version - hope you enjoy it.
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Ingredients
for 4 People.
- One
Recipe of our own Fresh Pasta (cut into Spaghetti).
-
OR - 450g./1lb. Dried pasta of your choice,
cooked al dente according to Instructions.
- 4 Tablespoons
of EVOO (extra virgen olive oil).
- 2 plump cloves
of garlic (finely chopped).
- 2 small, dried
hot chillis (pounded in a pestle
and
mortar). You can use more if you like chilli.
- A handfull of
fresh herbs (oregano, parsley,
basil)
we sometimes use Coriander for a change - it's up to you.
- 100g./4ozs.
Freshly grated Parmesan.
- Salt and
freshly ground black pepper to taste.
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Aglio
Olio Method
OK this is REALLY
Easy.
- Heat your olive oil
and add the garlic (not too hot -
you
don't want the garlic to color - just soften and cook nicely).
- Add the Chilli
and stir.
- Now add the
herbs - stir and remove from the
heat.
- Meanwhile cook
the pasta - if you make your own
using
our Recipe bring a large pan of water with plenty of salt in
it
to the boil and add the Spaghetti.
- Bring it back
to the boil and cook for one
minute.
- If you use
dried pasta - just follow the
instructions
on the packet.
- Reheat the
sauce - add the drained Spaghetti -
Toss
and serve, with a sprinkle of salt, a good grinding of black pepper and
generous amounts of the grated Parmesan.
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