Wednesday, 15 February 2012

Tagliatelle Aglio e Olio

This is such a quick and easy dish, I served this with the Lamb with Lemon and Garlic (recipe under lamb/Mediterranean), another idea is to add seared prawns and omit the cheese, or serve vegetarian style with a fresh green salad in the middle of the table for a more casual lunch.   Great crew filler, small portions for a guest entree or guest lunch or accompany with a meat dish.  
For gluten free option use gluten free pasta made from corn or rice.
For Vegan option remove the cheese from the dish and add chargrilled vegetables such as zuchinni and capsicums, then sprinkle with toasted pinenuts.






Tagliatelle Aglio e Olio

Serves 4 - 8 (four very hungry people, eight guest portions)

400g Tagliatelle or spaghetti (use gluten free pasta for gluten free option)
90 ml olive oil
5 garlic cloves, finely chopped
a pinch of dried chilli flakes
2 tablespoons finely chopped parsley
grated Pecorino



Cook the pasta in a large saucepan of boiling salted water until al dente, lightly drain the pasta, beware not to shake it dry in the colander as you are wanting the pasta to remain moist.

Heat the oil in a large frying pan over a very low heat, add the garlic and chilli flakes.  Slowly dry the two for 2 minutes or until the garlic is soft but not brown.  Add the pasta to the frying pan along with the parsley, toss the pasta and olive oil mix gently together (I use two wooden spoons to do this). 

Season to taste and serve immediately with grated Pecorino.





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