Spaghetti Aglio e Olio (with Garlic and Oil)

Spaghetti Aglio e Olio

Spaghetti Aglio e Olio simply means  Spaghetti with garlic and olive oil. This is a  traditional Italian pasta dish that can be made cheaply without seasonal or store-bought ingredients, said to originate traditionally from the region of Abruzzo. As for my version, I did add some onion and capsicums simply because they add some sweetness to the dish and as for the herbs, you can add any type of  herbs (Parsley, oregano or basil) that you want either fresh or dried.

Ingredient :-

  • 1/2 lb spaghetti ( I used capellini)
  • 10 prawns
  • 1/4 cup olive oil
  • 4 medium garlic cloves – minced
  • 1/2 large onion – diced
  • 1/2 green capsicum – diced
  • 1/2 red capsicum – diced
  • 1/2 tsp salt
  • 1 tsp dried basil
  • freshly ground pepper
  • red pepper flakes (optional)

Method :-

Bring a large pot of salted water to boil. Cook the pasta al dente and drain, saving about 1/4 cup of pasta water. While the pasta is cooking, gently warm the oilve oil in a large saute pan, add minced garlic and diced onion, heat until the onion soften. Add prawn and cook until pink and then throw in the diced capsium. Cook for another 2 minutes and then toss pasta in together with the salt and red flakes  (if you like). If the pasta seems dry, add dribbles of the pasta water. Add in the dried basil and just heat through. Serve immediately with a good grind of black pepper and some grated cheese.


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