logo
Food Advertisements by

PASTA AGLIO OLIO

0 0
PASTA AGLIO OLIO

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
500 grams dried fettuccine spaghetti or any pasta you wish
4 cloves Garlic finely diced
2 tablespoons flat leaf parsley chopped
extra virgin olive oil best quality you can find
sea salt flakes
pepper grinder
fresh parmesan cheese grated for serving, optional
small red chillis optional
Cuisine:
  • Serves 4
  • Medium

Ingredients

Directions

Share

Literally translated, it means garlic & oil (extra virgin of course).

If you don’t love quality extra virgin olive oil and sauteed golden garlic, then you won’t understand this recipe. Those of you that do, well you’ll know exactly what a simply magnificent Italian creation this is. I have said it numerous times before and I stand by my words to this day, ‘If there were no such things as good extra virgin olive oil and garlic I would not have become, or continue to be a Chef!’ They are my absolute 2 favourite ingredients and in this dish, the Italians let these ingredients shine in simplicity.

  1. Chop the chillies if using.
  2. Put a large pot of salted water on to boil.
  3. Cook the pasta in the water until al dente and drain.
  4. Place the pasta in a large mixing bowl and coat lightly with a little oil.
  5. Meanwhile in a large pan pour a liberal amount of olive oil and place on medium high heat.
  6. Saute the garlic (& chilli peppers if using) season with a little salt and pepper.
  7. Cook the garlic until it is slightly golden and nutty, add the parsley and pour the pans contents over the still warm pasta in the bowl, toss immediately.
  8. Serve with a crisp white wine, and some crusty bread to soak up the garlic oil in the bottom of the bowl.

Paul Hegeman

Paul is a personal Chef to exclusive Sydney clients and is also our most frequently contributing writer. Paul was born in The Netherlands and moved to Canada at a very young age.

Experience with traditional European meals at home and the diverse multicultural influence of foods in Canada gave Paul a great appreciation for different culinary styles. Over the years Paul traveled extensively and worked at every level of professional kitchens, from the deep fryer in the local burger joint, to the Head Chef in Five Star Hotels.

He now resides full time in Sydney, Australia with his wife and their children. You will find his recipes emphasize natural, uncomplicated flavours and fresh ingredients such as those found in Mediterranean and South East Asian cuisines.

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
previous
WHITE RUSSIAN
next
STEAMED SPANNER CRAB WONTON RAVIOLO, SHREDDED ROOT VEGETABLE SALAD, CORIANDER AND SHISO DRESSING
previous
WHITE RUSSIAN
next
STEAMED SPANNER CRAB WONTON RAVIOLO, SHREDDED ROOT VEGETABLE SALAD, CORIANDER AND SHISO DRESSING

Add Your Comment