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Spaghetti aglio e olio á la Naddel

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Ingredients for 2 servings:

  • 300 g pasta (spaghetti)
  • 4 cloves garlic
  • 2 peppers, red
  • 2 peppers, green
  • olive oil
  • 250 g cherry tomatoes
  • 1 cube of vegetable stock

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Cook spaghetti in water with a vegetable stock cube until al dente. Finely slice the garlic cloves. Deseed the bell peppers and slice them into thin rings. Sauté in plenty of olive oil, but do not allow them to brown. Add the drained spaghetti. Wash and halve the cherry tomatoes. Sprinkle the tomatoes over the pasta before serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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