How to make light aglio e olio pasta
This is the Alio Oliopaspa that I enjoyed making by adding a lot of extra Virgin olive oil and peperoncino to add a lot of acridness. It's a taste that you can enjoy while making it simple without adding any special ingredients
1 serving
Within 15 minutes
요리쿡조리쿡
Ingredients
  • If it's pasta
    100g
  • Garlic
    5~7ea
  • peperoncino
    5~6ea
  • Salt
    1/2TS
  • Salt
    2little
  • ground pepper
    suitably
  • Cheese
  • olive oil
    1/2cup
  • Water
    1/2paper cup
Cooking Steps
STEP 1/13
Slice the onion into pieces.
STEP 2/13
Boil 1/2 tablespoon of salt in boiling water and add pasta noodles for about 7 to 8 minutes.
STEP 3/13
Don't forget to drop the olive oil. Since 100g per serving is not enough, we added 150g
STEP 4/13
While boiling the noodles, add plenty of olive oil to the pan and stir-fry sliced garlic and peperoncino together.
STEP 5/13
When the oil boils, you need to add garlic and peperoncino to prevent the garlic and peperoncino from burning
STEP 6/13
In the meantime, the noodles are all boiled after 7 minutes. Leave the boiled noodles in a sieve without washing them in water, and leave some water.
STEP 7/13
Place the boiled noodles in the olive oil pan and mix well.
STEP 8/13
Add a generous amount of extra-vergine olive oil and stir-fry it so that it is absorbed into the noodles.
STEP 9/13
Pour in the remaining noodles. The noodles are seasoned a little, so you can add additional salt to suit your taste, but I added another pinch of salt because it seemed a little bland.
STEP 10/13
Grind the pepper and sprinkle it
STEP 11/13
It is an aglio e olio pasta that is made deliciously because it has a deep garlic scent even if it is made without shrimp or temple.
STEP 12/13
Lastly, I ground the lump cheese with a cheese glitter and mixed it evenly.
STEP 13/13
It's to make aglio e olio pasta by putting pasta on a plate and putting a few redish slices in the refrigerator and putting it on the other side as decoration.
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