How did I manage never to have made it before, is beyond me. It’s phenomenal and so simple! I came across Donal Skehan making on it on youtube this lunchtime, while I was looking for a review of a kitchen aid mini food processor – it’s on my list to Santa this year. \ud83d\ude42 I watched the review, then I watched Donal and I decided to make this pasta this evening, as I had little time to enjoy cooking due to school disco. <\/p>\n\n\n\n
While the pan of water for pasta was being brought to the boiling point, I threw 2 large, thinly chopped garlic cloves into a generous amount of a good Tuscan olive oil, 6-7 tbsps maybe? The heat was low, as the oil was to get infused with that garlic, rather than get burned and stink the dish out. A pinch of chili flakes went in too. When pasta was ready I drained it and then added the oil with garlic and chili onto it, alongside a generous amount of freshly grated parmesan. Tossed it all well, finished off with chopped parsley and served with a glass of Californian cab sav and of course, extra parmesan. Absolutely loved it and will be making it again very soon! <\/p>","protected":false},"excerpt":{"rendered":"
How did I manage never to have made it before, is beyond me. It’s phenomenal and so simple! I came across Donal Skehan making on it on youtube this lunchtime, while I was looking for a review of a kitchen aid mini food processor – it’s on my list to Santa this year. \ud83d\ude42 I … Continue reading spaghetti aglio e olio.<\/span>