Traditional garlic and olive oil pasta
Difficulty: Easy
Time: 20 min. preparation time, 0 min. baking time
Nutrition: Calories ca 1006 / Protein 25g / Carbohydr. 91g / Fat 59g
Ingredients (2 servings)
| 250 g | long pasta (e.g. linguine) |
| 100 ml | olive oil (extra virgin) |
| 6 cloves | garlic |
| 1 bunch | parsley |
| 50 g | Parmesan cheese (grated) |
| salt | |
| pepper |
Utensils
frying pan, large saucepan, pasta tongs, sieve, cooking spoon, cutting board, knife, Parmesan grater
Wine Tip
Schiava, 2009
This red wine from Northern Italy is low in tannins. It is pleasantly mild and fruity with a rather low alcohol content.
Step 1
Finely chop parsley. Cut garlic into thin slices.
cutting board, knife
1 bunch parsley / 6 cloves garlic
Step 2
Cook pasta in plenty of salted boiling water, according to package instructions, for approx. 8 – 10 min. until al dente. Drain, save some of the pasta water and set aside.
large sauce pan, sieve
250 g long pasta / salt
Step 3
Heat up olive oil in a frying pan. Sauté garlic for approx. 1 – 2 min. Pour in pasta water.
frying pan, cooking spoon
100 ml olive oil
Step 4
Add cooked pasta to the pan and toss in garlic oil. Fold in chopped parsley and season with salt and pepper. Serve sprinkled with freshly grated Parmesan cheese to taste.
pasta tongs, Parmesan grater
50 g Parmesan cheese / salt / pepper
