Spaghetti aglio e olio

Spaghetti aglio e olio

Spaghetti aglio e olio requires no introduction – it is an Italian classic which most of us are familiar with and a favourite with purists.  When you simply don’t want a tomato sauce with your pasta and crave something truly Italian, this is the one to go for and it never fails to deliver.

Instead of going for vegetables with tomatoes, I stuck to the simple olive oil and garlic theme and served it with broccoli tips and baked courgettes which were superb and a terrific accompaniment for this simple pasta.  Let me know what you think ……

4 servings

Ingredients

400 grams spaghetti (100 grams per person)
4-5 tablespoons olive oil
6 large cloves garlic, sliced
Sea salt
Few fresh basil leaves, roughly torn

Method

  1. Boil water with a spoonful of salt in a large deep pan, add spaghetti and cook as per instructions on packet
  2. In a large wide saucepan gently fry the garlic slices on low heat. The garlic should be pale golden and not too brown as it will turn bitter
  3. While the pasta is boiling, take half a cup of pasta water and add to the garlic and take off heat – this will keep it from browning further
  4. Add spaghetti to garlic and oil and some sea salt to taste
  5. Stir in basil leaves and serve with courgettes and broccoli

Courgettes with mint

Ingredients

2 medium courgettes, sliced thinly (do not peel)
3 tablespoons olive oil
3 large cloves garlic, sliced
1 teaspoon dried mint
Sea salt
Chilli flakes (optional)

Method

  1. Mix courgette slices with all the ingredients except chilli flakes in a bowl
  2. Pre-heat the oven to 220C, 450F, gas mark 8 (my oven is not fan assisted)
  3. Place single slices, as much as possible, in your largest roasting pan
  4. Bake for 20 minutes – check after 15 minutes to ensure they don’t burn
  5. Sprinkle chilli flakes if using and serve with spaghetti aglio e olio

Broccoli tips with garlic

Ingredients

1 pack of broccoli tips (about 125 grams)
2 tablespoons olive oil
2 large cloves garlic, sliced
Chilli flakes (optional)
Sea salt

Method

  1. Slit the broccoli tips lengthwise in two – won’t be 2 perfect halves, just slit the stem and tear apart
  2. Stir fry for about 12-15 minutes on medium low heat – I covered mine for a few minutes to cook the stems, keep stirring
  3. Serve with spaghetti aglio e olio

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