This traditional Neapolitan pasta dish could not be simpler nor more sublime. The first time I made this spaghetti tossed in garlic and olive oil, I thought I had died and gone to heaven. 🙂
How amazing is this? You only need flour, water, garlic, olive oil and cheese (Parmigiano-Reggiano if you have it).
You will never look in your cupboard again and say ‘I have nothing to eat!’.
How Do I Do It?
I left a bit of water in the pan with the pasta ie I didn’t let the water and steam dissipate fully.
While the pasta is cooking you need to heat a good splash of olive oil and diced garlic. Experiment with amounts and ratios, more pasta needs more of both (mostly oil).
Chop up a ton of parsley and mix it into the pasta.
Then chuck the pasta into the oil and continue to cook for a bit. Here I am letting some of the water boil off.
Serve hot with grated Parmigiano-Reggiano, cracked black peppercorns and a bit more parsley.
- Pasta dishes here
- Italian cuisine here
- NoRecipe goodness
- Dishes using Parmigiano-Reggiano (parmesan)
- Dishes using cheese
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