Saturday, May 30, 2015

Friday Food for the Soul: Spaghetti Aglio Olio Pepperencino


This Spaghetti dish is one of my favorite go-to recipe these days because I have kind of got tired of the normal Spaghetti Bolognese or any other that is smothered in tomato based sauce...
This Spaghetti is simple to make and light on the palate...
and you can have it as is, or pair it with any creamy/saucy chicken main dish or veggies.
Like here I have paired this spaghetti with the yummy lemony Chicken Piccata and steamed garlic spinach.
Spaghetti Aglio Olio Pepperencino... meaning spaghetti with garlic, olive oil and red chilli flakes

Spaghetti Aglio Olio Pepperencino
ingr:
1 packet Spaghetti
5 garlic cloves crushed and then minced
1 and 1/5 tsp of chilli flakes
1/4 cup extra virgin olive oil
1 tsp sea salt or normal salt

Method:
1- Boil the spaghetti according to the package with some salt till al dente (as in not squishy, but firm)
2- In the meantime add the garlic, chilli flakes, olive oil and salt in a bowl and mix thoroughly.
3- Drain the spaghetti and keep warm in a large plate or a serving bowl.
4- Pour the garlic chilli mixture over the spaghetti and mix.
5- Serve warm with any main course dish or relish it even at room temperature.
You can increase the chilli flakes or the garlic in the oil emulsion if you want it mire robust in flavor.

Isn't it easy peasy? 
Do let me know if you try this dish and how turns out, and if its a nice change from the normal spaghetti that one usually has with the tomato based or meat based sauce. 




Here the yummy spaghetti is served with Chicken Piccata and steamed baby spinach.
For recipe of the delicious lemony Chicken Piccata click here

For another delicious and a vegetarian alternative to Spaghetti Bolognese- click here

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