Spaghetti with garlic and oil
We still owe our Instagram community the spaghetti aglio e olio recipe that we featured in the photo there. We have refined the spaghetti aglio e olio original recipe for this. Anyone who follows us on our social media knows that we planted tomatoes this spring. We have nursed and nurtured them this summer and they have been supplying us with fresh fruit day in and day out for weeks now. During these summer months we have tried more dishes with tomatoes than ever before. We have already presented some of them here, such as Dako from Greece, peperonata from Italy. It african stew You can also use fresh tomatoes from our recipe collection.
Since we love to eat Italian and we felt like spaghetti, we started looking for a simple recipe. Spaghetti with garlic and oil was exactly what we like. This pasta dish comes from the cuisine of southern and central Italy and is quick to prepare.
The original spaghetti aglio e olio recipe
First of all, we prepared the original recipe for this pasta dish. You need the following ingredients for 4 servings:
- 500 grams of spaghetti
- two gloves of garlic
- 100 milliliters extra virgin olive oil
- Freshly ground pepper
Depending on your taste, you can refine the dish with
- 2 hot peppers
- 5 tablespoons of parsley
- some butter
- pickled anchovies
Preparation of spaghetti aglio e olio
The garlic cloves can be crushed or finely chopped. Then fry them in plenty of olive oil in the pan. You season that with a lot of pepper. Once you've crushed the garlic cloves, you can remove them if you don't want the intense taste. However, we usually leave it in the oil.
You then mix this garlic-oil mixture with the al dente cooked spaghetti.
In Abruzzo and Rome, people like to eat the pasta a little hotter and add hot peppers. These are cut into small pieces and mixed with the pasta mixture. Others add a little butter to the oil and let it melt before stirring in the spaghetti. You can also add anchovies in oil.
Since we currently have fresh tomatoes in the garden, we decided to cut some parsley and add tomatoes, which we cut into cubes about one centimeter in size. Our spaghetti aglio e olio was no longer entirely original, but tasty and juicy.
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Source: own research
Text: © Copyright Monika Fuchs, TravelWorldOnline
Photos: © Copyright Monika Fuchs, TravelWorldOnline, Canva and as stated in the caption
2 thoughts too "Spaghetti aglio e olio recipe"
Hello you two,
I'm going to get hungry!
A classic that always works, because the ingredients should not be missing in any household. I was just wondering what's going on today. Well - THAT! Plus cucumber salad with wonderful cucumbers from my brother's garden :-)
Greetings and hopefully to see you again in the not too distant future.
haha, we are culinarily adjusted to Italy right now. I am happy if we can give you suggestions. We are still busy harvesting our home-grown tomatoes and are always enjoying new Italian and Mediterranean recipes with tomatoes. I didn't even know there were so many of them.
Enjoy it and best regards,
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