Spaghetti with garlic and oil
We owe ours Instagram Community still the spaghetti aglio e olio recipe that we presented there in the photo. We have refined the original spaghetti aglio e olio recipe a little. Anyone who follows us on our social media knows that we sowed tomatoes this spring. We cherished and looked after them this summer, and now they have been supplying us with fresh fruit every day for weeks. We have tried more dishes with tomatoes than ever in these summer months. We have already presented some of them here, like Dako from Greece, peperonata 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 of extra virgin olive oil
- Freshly ground pepper
Depending on your taste, you can refine the dish with
- 2 hot peppers
- 5 tablespoons of parsley
- a little 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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- Styria - Destination to Savor
- Wachau Hotels on the Danube for your wine journey through the Wachau
Source: own research
Text: © Copyright Monika Fuchs, TravelWorldOnline
Photos: © Copyright Monika Fuchs, TravelWorldOnline, Canva and as stated in the caption
Monika Fuchs and Petar Fuchs are the publishers of the Trips to Savor and Slow Travel Blog TravelWorldOnline Traveler , They have been publishing this blog since 2005. TravelWorldOnline is online since 2001.
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Monika Fuchs has been working in tourism since 1990. She has been a tour guide on four continents for 17 years and has accompanied high-class trips through North and Central America, Australia, southern Africa and Europe. Since 2001 she has been a writer and photographer for TravelWorldOnline and writes as a freelance journalist for DIE ZEIT Online and travel magazines such as 360 ° Medien, TRIVAGO, Expedia, travador, etc. She also writes travel guides about destinations and enjoyment destinations all over the world. Your guide about Canada's east was released in 2020. Petar Fuchs produced the videos on this blog as well YouTube.
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