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Pasta Aglio e Olio

Toronto Garlic Festival

 

Chef Anne Sorrenti

Ingredients

  • 400 grams spaghetti (or spaghettini)
  • 125 ml Extra virgin olive oil
  • 1/2 teaspoon chilies
  • 5 (or more) cloved Ontario garlic (crushed and chopped fine)
  • 80 ml fresh Italian (flat leaf) parsley (chopped)
  • Fresh crushed black pepper and sea salt (to taste)
  • Frying pan
  • tongs
  • serving bowl

Directions

  1. Cook pasta in 4 quarts (1 litre) of generously salted boiling water. Cook until just done - al dente and reserve 1/2 a cup of pasta...
  2. Get the full instructions at Toronto Garlic Festival
Pasta Aglio e Olio

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Author:
admin
Recipe Yields:
4 persons