Rosie's Pasta Aglio e Olio
Rosie's Pasta Aglio e Olio
CBA 2 Cook | P.6
Serves 2
Ingredients
150 g dried tagliatelle
50 ml olive oil
2 cloves garlic
10 sprigs parsley
1 lemon
1/2 tsp chilli flakes
1 tbsp extra virgin olive oil
10 g Parmesan
Method
Bring a large pan of water to a boil and season well with salt. Add the pasta and cook for 7-8 minutes until it’s just cooked through but still has a bite. While the pasta cooks add the oil to a frying pan over a medium heat. Peel and slice the garlic and add it to the oil. Fry gently until it starts to turn golden brown.
Finely chop the parsley. Drain the pasta and save the water it was cooked in. Tip the pasta into the frying pan with the oil and garlic. Add the parsley with a good squeeze of lemon along with the chilli flakes. Add a few tablespoons of the reserved pasta water and toss so that the pasta gets coated in everything. Season with salt and pepper, drizzle with a little extra virgin oil, finely grate over the Parmesan and serve.
Rosie's Pasta Aglio e Olio
Rosie's Pasta Aglio e Olio
CBA 2 Cook | P.6
Serves 2
Ingredients
150 g dried tagliatelle
50 ml olive oil
2 cloves garlic
10 sprigs parsley
1 lemon
1/2 tsp chilli flakes
1 tbsp extra virgin olive oil
10 g Parmesan
Method
Bring a large pan of water to a boil and season well with salt. Add the pasta and cook for 7-8 minutes until it’s just cooked through but still has a bite. While the pasta cooks add the oil to a frying pan over a medium heat. Peel and slice the garlic and add it to the oil. Fry gently until it starts to turn golden brown.
Finely chop the parsley. Drain the pasta and save the water it was cooked in. Tip the pasta into the frying pan with the oil and garlic. Add the parsley with a good squeeze of lemon along with the chilli flakes. Add a few tablespoons of the reserved pasta water and toss so that the pasta gets coated in everything. Season with salt and pepper, drizzle with a little extra virgin oil, finely grate over the Parmesan and serve.

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