10-12 tablespoons of Olive Oil
12 garlic cloves peeled and Chopped
1/2 teaspoon of Black pepper (you can also use red pepper)
1/2 cup washed and chopped fresh parsley
1 cup of Parmigiano cheese or Pecorino Cheese (The cheese is optional but a great touch)
1 pound of thin Spaghetti, or Spaghettini/Vermicelli
Salt pinch
Bring to boil about 6 quarts of salted water,add pasta to water and boil semi cover, stir occasionally until cooked and firm.
In a large saute pan, medium heat. Heat olive oil, add garlic, fresh parsley. Cook until garlic is a golden color for about 2 minutes, add 1/2 cup cheese.
Scoop pasta out of water, and add to a deep bowl. Pour the Olive oil sauce over the drained pasta, toss the pasta until the sauce covers it, the sprinkle rest of cheese. Serve while still hot.
When my Mom made this dish she added anchovy fillets to it. They can be added to the garlic and parley. (also optional is capers, also added to the garlic saute)
Serve with Red wine.
Copyright@ Maria A. Piccirillo
12 garlic cloves peeled and Chopped
1/2 teaspoon of Black pepper (you can also use red pepper)
1/2 cup washed and chopped fresh parsley
1 cup of Parmigiano cheese or Pecorino Cheese (The cheese is optional but a great touch)
1 pound of thin Spaghetti, or Spaghettini/Vermicelli
Salt pinch
Bring to boil about 6 quarts of salted water,add pasta to water and boil semi cover, stir occasionally until cooked and firm.
In a large saute pan, medium heat. Heat olive oil, add garlic, fresh parsley. Cook until garlic is a golden color for about 2 minutes, add 1/2 cup cheese.
Scoop pasta out of water, and add to a deep bowl. Pour the Olive oil sauce over the drained pasta, toss the pasta until the sauce covers it, the sprinkle rest of cheese. Serve while still hot.
When my Mom made this dish she added anchovy fillets to it. They can be added to the garlic and parley. (also optional is capers, also added to the garlic saute)
Serve with Red wine.
Copyright@ Maria A. Piccirillo
101 pound spaghettini or vermicelli
5 tablespoons extra-virgin olive oil
10 garlic cloves, peeled and sliced
½ teaspoon crushed red pepper, or more to taste
½ cup fresh Italian parsley, chopped
1 cup Parmigiano-Reggiano, freshly grated, or Pecorino Romano (optional) - See more at: http://www.lidiasitaly.com/recipes/detail/807#sthash.sEF0DGPq.dpuf
5 tablespoons extra-virgin olive oil
10 garlic cloves, peeled and sliced
½ teaspoon crushed red pepper, or more to taste
½ cup fresh Italian parsley, chopped
1 cup Parmigiano-Reggiano, freshly grated, or Pecorino Romano (optional) - See more at: http://www.lidiasitaly.com/recipes/detail/807#sthash.sEF0DGPq.dpuf
1 pound spaghettini or vermicelli
5 tablespoons extra-virgin olive oil
10 garlic cloves, peeled and sliced
½ teaspoon crushed red pepper, or more to taste
½ cup fresh Italian parsley, chopped
1 cup Parmigiano-Reggiano, freshly grated, or Pecorino Romano (optional) - See more at: http://www.lidiasitaly.com/recipes/detail/807#sthash.sEF0DGPq.dpuf
5 tablespoons extra-virgin olive oil
10 garlic cloves, peeled and sliced
½ teaspoon crushed red pepper, or more to taste
½ cup fresh Italian parsley, chopped
1 cup Parmigiano-Reggiano, freshly grated, or Pecorino Romano (optional) - See more at: http://www.lidiasitaly.com/recipes/detail/807#sthash.sEF0DGPq.dpuf
1 pound spaghettini or vermicelli
5 tablespoons extra-virgin olive oil
10 garlic cloves, peeled and sliced
½ teaspoon crushed red pepper, or more to taste
½ cup fresh Italian parsley, chopped
1 cup Parmigiano-Reggiano, freshly grated, or Pecorino Romano (optional) - See more at: http://www.lidiasitaly.com/recipes/detail/807#sthash.sEF0DGPq.dpuf
5 tablespoons extra-virgin olive oil
10 garlic cloves, peeled and sliced
½ teaspoon crushed red pepper, or more to taste
½ cup fresh Italian parsley, chopped
1 cup Parmigiano-Reggiano, freshly grated, or Pecorino Romano (optional) - See more at: http://www.lidiasitaly.com/recipes/detail/807#sthash.sEF0DGPq.dpuf
1 pound spaghettini or vermicelli
5 tablespoons extra-virgin olive oil
10 garlic cloves, peeled and sliced
½ teaspoon crushed red pepper, or more to taste
½ cup fresh Italian parsley, chopped
1 cup Parmigiano-Reggiano, freshly grated, or Pecorino Romano (optional) - See more at: http://www.lidiasitaly.com/recipes/detail/807#sthash.sEF0DGPq.dpuf
5 tablespoons extra-virgin olive oil
10 garlic cloves, peeled and sliced
½ teaspoon crushed red pepper, or more to taste
½ cup fresh Italian parsley, chopped
1 cup Parmigiano-Reggiano, freshly grated, or Pecorino Romano (optional) - See more at: http://www.lidiasitaly.com/recipes/detail/807#sthash.sEF0DGPq.dpuf
No comments:
Post a Comment