Spaghetti Aglio e Olio
Source and licence
"Spaghetti Aglio e Olio" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Spaghetti_Aglio_e_Olio, revision 4505815), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Spaghetti_Aglio_e_Olio&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4505815
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 100–150 g spaghetti
- 1–2 cloves of garlic
- Olive oil
- Black pepper
- Italian parsley, chopped
Method
- Boil spaghetti in sufficiently salted water until al dente.
- Peel cloves of garlic and crush them gently with the heel of hand.
- Heat 2–3 mm olive oil in a pan. Add garlic, and cook until it takes on a golden color. Take care not to let the garlic get too dark, as it will become bitter.
- Remove garlic from the oil.
- Drain the finished spaghetti and add to the pan with olive oil.
- Spice with pepper, mix everything, and serve with parsley.