Spaghetti with garlic and oil
4 servings
15 minutes
In medieval Italy, they practiced a kind of separate diet: feudal lords ate meat, and peasants had to invent dishes from what was at hand. Pasta aglio-olio (spaghetti with garlic and oil) is a legacy of that time. It is remarkable in that from a minimum of components you get a fragrant and flavorful dish, and it is not at all difficult to prepare.
1
Put the spaghetti to boil.
- Spaghetti: 500 g
2
About 5 minutes before the spaghetti is ready, heat the pan and pour in olive oil.
- Olive oil: 100 ml
3
Fry crushed garlic in olive oil.
- Garlic: 8 cloves
4
Add chopped large flakes of chili pepper.
- Chili pepper: 2 pieces
5
Once the garlic softens, add finely chopped parsley, mix, and remove from heat.
- Parsley: 50 g
6
After the spaghetti is cooked al dente, drain the water.
- Spaghetti: 500 g
7
Add spaghetti to the pan with sautéed garlic, pepper, and parsley.
- Spaghetti: 500 g
8
Simmer this mixture on low heat for half a minute, stirring constantly, then add the juice of half a lemon and the zest of half a lemon.
- Lemon: 0.5 piece
9
Salt, pepper, mix
- Salt: to taste
- Ground black pepper: to taste
10
Serve at the table.