in Italy

Spaghetti with oil and onion

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Ingredients for 4 servings:

  • 10 tbsp olive oil
  • 6 garlic cloves
  • 5 cherry tomatoes
  • 2 tbsp parsley
  • 7 tbsp Parmesan
  • Water
  • salt and pepper
  • 400g spaghetti
  • Fondor

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

a recipe from my mother-in-law

Bring plenty of (salted) water to a boil. Meanwhile, peel the garlic cloves, chop them into small pieces, and sauté them in a small saucepan with heated olive oil (don’t let them brown!). Cook the spaghetti according to the package instructions. Chop the parsley. Finely chop the cocktail tomatoes and add them to the pan with the garlic and parsley. Season with pepper and a little Fondor. Then toss the al dente spaghetti with the Aglio e Olio sauce and add the Parmesan cheese. My mother-in-law is Italian, and I can assure you that it tastes simply delicious (you can also vary it a bit and add bacon or diced ham, for example).

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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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