Spaghetti Al Olio
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 125 g spahetti
- 1 tomato (s)
- 2 cloves garlic
- 4 basil leaves, fresh
- 0.5 teaspoon ½ stock, granulated
- 0.5 ½ hot peppers, fresh
- 5 tablespoon olive oil
- salt and pepper
- possibly parmesan
Print Recipe
Pin Recipe Instructions
- Cook the spaghetti in plenty of salted water as usual, add 1 tablespoon of olive oil to the water.
- While the spaghetti is cooking, cut the tomato into small pieces, pluck the basil into small pieces, chop the pepper and peel the cloves of garlic.
- Drain and drain the spaghetti after the cooking time. Heat 5 - 6 tablespoons of olive oil in the saucepan and add the tomatoes, basil and the pepper pieces. Heat for about 3 minutes, then squeeze in the garlic and add a little granular stock. Put the spaghetti back in the saucepan and mix everything together.
- Arrange the dish on a plate, season with salt and pepper, possibly rub the parmesan on top and serve.
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