Sunday, 7 October 2012

Spaghetti aglio e olio (garlic and oil)

400 grams spagetthi
6 garlic, thinly sliced
¼ cup Italian parsley
½ cup olive oil
chilli flakes
grated parmesan cheese

How to make:
1. boil pasta according to box (each brand is different)

2. thinly sliced ​​garlic, and cook with olive oil, cook over low heat until the garlic infuse (soak) into the oil, use low heat so the garlic does not burn or change color, pour a little water if the pasta began to burn and turn off the heat

3. drain pasta add a little salt, pepper and dried chilli, parmesan, parsley and garlic oil, stirring until well blended

4. serve with more parmesan cheese if you like eating habits BUT PLEASE DO NOT use tomato sauce or chili, less connect with the menu ...