I am so late with this post, already cooked this dish since last week but have been dragging my feet about it! But no worries, am still on time to join in the Little Thumbs Up event currently being hosted by Anne of My Bare Cupboard fame:D and organized by Zoe and Doreen.
This dish is surprisingly easy to prepare, manage to get it done within 30 minutes!
Spaghetti Oglio Olio
adapted from food network
Ingredients for 2 servings:
Kosher salt, to taste, plus 1 teaspoon
2 cloves garlic, minced
1/4 cup extra-virgin olive oil
Pinch red pepper flakes
1 tablespoons chopped flat-leaf parsley (replaced with oregano)
1/2 lemon, zested, optional (omitted)
Freshly grated Parmigiano-Reggiano, optional (omitted)
Back bacon, fry till crispy and some roasted tomatoes to serve
Fried egg sunny side up
|Fry the garlic, oregano and chili flakes|
|Until garlic is golden brown|
|Toss in the prepared spaghetti|
|Add bacon and roasted tomatoes|
|Mix it up and ready to serve!|
|Tuck in! Yum!|
Bring a large pot of cold water to a boil over high heat, then salt it generously. Add the pasta and cook, stirring occasionally until al dente, tender but not mushy, about 8 minutes.
While the pasta cooks, combine the garlic, olive oil, the 1 teaspoon salt, and red pepper flakes in a large skillet and warm over low heat, stirring occasionally, until the garlic softens and turns golden, about 8 minutes.
Drain the pasta in a colander set in the sink, reserving about a 1/4 cup of the cooking water. Add the pasta and the reserved water to the garlic mixture (I did not add the water). Mix well. Add the parsley (oregano-I added together with garlic to fry) and lemon zest (if using). Adjust seasoning, to taste. Transfer to a large serving bowl or divide into 2 dishes. Serve topped with grated cheese, if desired. (I served mine with fried crispy back bacon, egg and roasted tomatoes)
This post is linked to Little Thumbs Up organized by Zoe of Bake for Happy Kids and Doreen of My Favourite DIY . I'm hosting this month's theme , Pasta /Noodles .