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Pittige Aglio e Olio met Citroen en Olijven Vrienden, wat ik hier deed is best coo ...

Spicy Aglio e Olio with Lemon and Olives

Friends, what I did here is pretty cool… I managed to take a simple classic dish and I made it both easier and harder at the same time. 🙃

Harder? Because I added lemon, olives and cheese. All good ideas, I think you’ll agree.

Easier? Because I came up with a little hack, born entirely out of my desire to avoid using my mandoline… because I’d have to get it out of the drawer and unwrap it (I wrap it in foil so nobody reaches in the drawer and accidentally severs a finger) and also I loathe cleaning that thing.
Conveniently, I found my little hand held grater in the drawer right in front of me. So, instead of “finely slicing” a whole whack of garlic cloves I just grated them right into the pan with the oil. Still good. Less cleaning. Boom.

This pasta is so good and can be on the table in 15 minutes. Even less if you don’t complicate things like I did… but I highly recommend you do. 😉


Get 1 lb spaghetti cooking in well salted water.

Heat about 1/3 cup olive oil in a large skillet over low-med heat.
Grate in 4-5 cloves of garlic (with a coarse grater, not a microplane)
Let cook until the garlic is just starting to lightly brown. Stir in 1/2 tsp red pepper flakes.

Add in the cooked pasta along with:
About 1/2 cup of the cooking water
De schil van een citroen
3/4 cup finely grated Parmesan
Goed gooien.
Serve with a squeeze of lemon juice
A handful of black olives.

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