Spring Cabbage Spaghetti Aglio, Olio e Peperoncine Made in a Pan This simple spaghetti recipe from Jamie magazine is full of flavour, and super-quick. Spaghetti aglio e olio is a traditional Italian recipe that simply means spaghetti with garlic and olive oil. Great recipe for Spring Cabbage and Jako Fish Aglio Olio e Peperoncino.

Ingredients of Spring Cabbage Spaghetti Aglio, Olio e Peperoncine Made in a Pan

  1. You need 1 tbsp of Olive oil.
  2. Prepare 1 clove of Garlic (sliced).
  3. Prepare 1 dash of Red chili pepper (thinly sliced).
  4. You need 1 of pack Bacon (cut into strips).
  5. It's 2 slice of Cabbage (roughly chopped).
  6. You need 400 ml of Water.
  7. Prepare 1 of Soup stock cube.
  8. Prepare 1/4 tsp of Salt.
  9. You need 1 pinch of Black pepper.
  10. It's 200 grams of Spaghetti (broken in half).

Spring Cabbage Spaghetti Aglio, Olio e Peperoncine Made in a Pan step by step

  1. Heat olive oil and garlic to a pan and saute. When it's fragrant, add bacon and cabbage, and continue sauteing (medium heat)..
  2. Add the water and seasonings, and bring to a boil. When it comes to a boil, add the spaghetti that's been broken in half. Mix well..
  3. Cover with a lid and simmer over medium heat for one minute less than the cooking time indicated on the spaghetti package. Stir occasionally to ensure the pasta doesn't stick..
  4. One minute before it's done, remove the lid and boil off the liquid. Toss well to finish..

Spaghetti Aglio E Olio is simply spaghetti pasta tossed in an olive oil and garlic "sauce", as one might call it. To me, it's the epitome of comfort food: carbs and garlic. A recipe that has everything you need from a recipe. It is fast and easy to make, budget friendly and most of all super delicious. While, you can easily make it vegan by removing the cheese.

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