“What's in a name?” remember this famous quote of Shakespeare? Today this quote is loitering in my mind since morning as I was cooking Spaghetti Aglio e Olio. Sounds so difficult, right? But on the contrary it is the simplest spaghetti dish I can ever imagine. Frankly speaking it is nothing but a simple and quick dish with a fancy name.
Sometimes I add little white wine to cut down the calorie from oil. It adds a nice saucy effect but that’s completely optional. Most of the time I enjoy it as called in traditional version. Here you go with the recipe of Spaghetti Aglio e Olio.
Preparation Time: 0 mins
Cooking Time: 15 mins
Total Time: 15 mins
Yield: 2 servings
Fresh garlic: 1 tbsp, finely chopped/crushed
Cherry tomato: handful, cut into halves
Chili flakes: 1 tbsp
Fresh parsley: handful, roughly chopped
White wine: ¼ cup (optional)
Extra virgin olive oil: 2 tbsp
Salt to taste: 1 tsp + 1 tsp
In the large saucepan boil water with heavy dose of salt. Cook the spaghetti al dente. Drain and keep under running cold water to avoid over cooking. Drain and pat it dry.
Heat the oil in a heavy bottomed saucepan. Add chili flakes in hot oil and allow to sizzle. Sauté garlic and cherry tomato on medium high flame for 1-2 mins or until fragrant. Tomatoes should be fried but not mushy. If you want to add anything else, this is the time to add.
Add spaghetti with parsley and coat with the rest quickly. Adjust seasoning. Pour the wine and simmer for 3-5 mins (if using any).
Transfer immediately into the serving plates and garnish with chopped parsley. Serve hot. This can be served with as it is or any gravy of your choice.
I’ll tell you what I had prepared to go with
it, but on my next post. Post is up now; Check my Skinny Vegan Meatball (gluten free) recipe here.
Vegetarian: cherry tomatoes, olives, mushrooms
Non-vegetarian: shrimps, bacon, shredded chicken
Till then take care J