in Italy

Aglio e olio with tagliatelle

updated

Spread the love

Ingredients for 2 servings:

  • 250 g tagliatelle pasta
  • Salt
  • 4 tbsp olive oil
  • 1 chili pepper(s), green
  • Pepper, freshly ground
  • 2 garlic cloves
  • Parsley leaves, fresh

Instructions

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

with chili and parsley

Cook the tagliatelle in salted water until al dente. Meanwhile, heat the oil in a pan. Dice the garlic, deseed and dice the chili pepper. Roughly chop the parsley leaves and add them. Then pour 3-4 tablespoons of the pasta cooking water into the pan and bring to a boil until it combines with the oil to form a creamy emulsion. Add the cooked and drained pasta to the emulsion in the pan and mix well. Season the dish with freshly ground pepper and serve.

Facebook Comments

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.

BBQ chutney with roasted peppers, onions and plum jam

Sweet potato and pointed cabbage curry with coconut and pineapple sauce, peanuts and chat masala