Spaghetti Aglio Olio

Spaghetti Aglio Olio

Spaghetti Aglio Olio

How many of us make an effort in the kitchen when there’s someone else involved, a loved one, a guest, a friend, but not when we are alone? I hear confessions of oven chips and ready meals, because it’s too much hassle just for one, far too often. If that is you, I hope that this dish will change things for you. This dish is a love letter to yourself, best enjoyed alone with a glass of wine and your own thoughts. It is simple and quick enough that cooking for one seems like no effort at all, but it requires your full attention. Parsley needs to be methodically chopped until fine. Spaghetti needs to be tested, to be sure it’s al dente. Pans need to be watched in case the oil overheats and the garlic becomes bitter. You can customise it to your exact specifications, just the way you like it. You’re cooking for yourself, after all. Whether it’s a grating of Parmesan, a little lemon zest or a handful of prawns, make it your favourite way. You deserve this dish. If you don’t love and nourish yourself, then who will? 

Spaghetti Aglio Olio

Spaghetti Aglio Olio

Spaghetti Aglio Olio
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Ingredients
  1. 100g spaghetti
  2. salt
  3. 3 cloves of garlic
  4. bunch of parsley
  5. pinch of dried chilli flakes
  6. 3 tbsp. olive oil
Instructions
  1. Bring a pan of salted water to the boil and cook the spaghetti until al dente.
  2. Meanwhile, finely chop the garlic and parsley. Add to a frying pan with the chilli flakes and oil. Heat gently until the garlic has just started to turn a light golden colour. Keep an eye on it, if you overcook then the garlic will turn bitter.
  3. Lightly drain the spaghetti so there's still some water in the pan. Add to the warm oil and stir together.
  4. Serve with a glass of wine and a grating of parmesan, if you fancy it.
Amy Elizabeth http://amyliz.co.uk/

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