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Spaghetti Aglio e Olio with paprika pulp

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Ingredients for 2 servings:

  • 250g spaghetti
  • 8 garlic cloves
  • 1 bunch of parsley
  • 4 tbsp paprika paste
  • 50 ml olive oil
  • e.g. sea salt

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

vegan and vegetarian

Cook spaghetti in a pot of salted water according to the instructions. Peel the garlic cloves and thinly slice. Wash the parsley, tear the leaves, and finely chop. Just before the pasta is cooked, heat the olive oil in a pan. Add the garlic and paprika and sauté over medium heat. Drain the cooked pasta in a colander, let it drain, and add it to the pan with the aglio e olio. Mix well with the salt and chopped parsley.

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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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