Aglio e Olio
Website: WhatTheHeckDoIEatNow.com
Serves: 4
- 500 g (about a lb) dried spaghetti
- ½ cup olive oil
- 8 cloves of garlic sliced thinly
- 3 small hot red peppers (more or less to taste) diced
- ¾ tsp salt
- ½ cup pasta water
- ¼ cup firmly packed fresh parsley, chopped
- freshly ground black pepper to taste
- vegan parmesan (optional)
- Cook your pasta as per package instructions.
- While it's cooking heat a large skillet over low to medium heat.
- Once pan is hot add your olive oil and allow it to heat.
- Add your sliced garlic and sauté for 2-4 minutes (depending on the pan and how high your heat is) until golden brown. Be careful it does not burn.
- Add your diced red peppers and salt and give it a quick stir. Remove from heat.
- Reserve ½ cup of your pasta water and drain the pasta.
- Add the drained pasta with the ½ cup of reserved water to the skillet and using tongs, stir to combine.
- Add chopped parsley and stir again.
- Add pepper and vegan parmesan cheese to the pot or to individual servings (optional).
- Serve!
Recipe by WHAT the HECK do I eat NOW at http://whattheheckdoieatnow.com/2021/05/19/aglio-e-olio/
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