While the exact origin of spaghetti aglio e olio is murky, there's no doubt it hails from Italy.
Some say the dish comes from Naples, while others say it originated in the Southeastern region of Abruzzo.
Spaghetti Aglio e Olio - easy delicious pasta with shrimp, olive oil, garlic and chili flakes.
Ingredients of Pasta Aglio-e-olio
- You need 1.5 Cups of Pasta Farfalle.
- Prepare 3 Tablespoons of Olive Oil.
- Prepare 4 Cloves of Garlic.
- Prepare 4 of Parsley.
- Prepare 2 Teaspoons of Chilli flakes.
- It's 1/2 of Capsicum Red Cubed.
- You need 1/2 of Yellow Capsicum Cubed.
- Prepare 4 of Mushrooms Large.
- It's To Taste of Salt.
- It's of Parmesan cheese.
Pasta Aglio-e-olio instructions
- To boiling water add salt & pasta and cook al dente. Drain and keep it aside..
- In a pan heat the olive oil. Add garlic, red chilli flakes & parsley to it. Saute for a min..
- Add red & yellow capsicum and salt to it. Once the capsicums are semi-cooked add mushrooms till it turns golden. You can add more veggies of ur choice. i wanted to add french beans and baby tomatoes but didn't have them in hand..
- Then add pasta to it and toss it well..
- Garnish with parmesan cheese and serve it piping hot..
This pasta aglio e olio (with garlic and oil) is one of the simplest recipes I know, and one of my personal favorites. My dad ate it all the time when I was a little girl, and even though I wasn't crazy about it back then, I eventually learned to appreciate the simplicity of the crispy garlic and some good. One of the most basic pasta sauces, aglio e olio uses just garlic and olive oil (and maybe a pinch of red pepper flakes for heat). It sounds too simple to be good, but it's among the best. Jazz up this Italian-inspired pasta dish with spinach for a plethora of added vitamins and minerals.
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