Auf besonderen Wunsch des Herrn des Hauses gab es heute bei uns Spaghetti Aglio e Olio. Das kam mir ganz gelegen, da ich heute nur wenig Zeit zum kochen hatte und auch nicht wirklich Lust auf einen Großeinkauf hatte.
Für Spaghetti Aglio e Olio habe ich eigentlich immer alles vorrätig und die Pasta ist super schnell gezaubert. Alles was Ihr dafür braucht, seht Ihr hier auf dem Bild. Zusätzlich dazu noch Grundzutaten wie Olivenöl, Salz, Pfeffer und wer mag noch Chili.
5 Zutaten Spaghetti Aglio Olio
Zutaten
250 g Spaghetti (bei guten Essern bitte mehr nehmen
ca. 100 ml Olivenöl
4-5 Knoblauchzehen
1 große Tomate (bei mir Ochsenherztomate)
6 Stängel glatte Petersilie
vegetarischer Parmesan, Menge nach Geschmack
Salz, Pfeffer, weg mag frische Chili-Ringe
Anleitung
Spaghetti in Salzwasser al dente kochen. Das Öl in einer Pfanne erhitzen. Knoblauch schälen und in Scheiben schneiden. Im Öl anbraten, aber aufpassen, dass er nicht zu dunkel wird, dann wird er bitter!
Wenn Ihr es gerne scharf mögt, gebt zum Knoblauch auch die frischen Chili-Ringe dazu! Wenn die Spaghetti al dente sind, nehmt ihr sie mit einer Spaghetti-Zange aus dem Kochwasser und gebt sie zum Öl dazu. Wenn dabei Kochwasser mit in die Pfanne kommt, ist das nicht schlimm…im Gegenteil!
Dann die frischen Tomaten dazu geben, mit Salz und Pfeffer würzen und einfach nur kurz durchschwenken. Die Petersilie grob hacken und vor dem Servieren über die Spaghetti geben.
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