Wednesday, September 3, 2008

Spaghetti aglio, olio e rucola

Spaghetti aglio, olio e rucola

You may know the Italian classic spaghetti aglio, olio e peperoncino (spaghetti with garlic, olive oil and chilli), but
now that it is spring why not try to substitute the chilli with tender rocket (rucola) leaves!

500 g spaghetti
Salt for the water
5 tablespoons extra virgin olive oil
1 pinch of salt
2 garlic cloves, peeled
100 g young rocket leaves, washed and drained

Serves 4–5

Cook the spaghetti al dente in plenty of salted boiling
water. In the meantime in a large frying pan heat the
olive oil with a pinch of salt and the garlic cloves. You
should aim to ‘fl avour’ the oil with the garlic, not burn
it, so keep the heat to a medium-low setting. When the
garlic is just about golden add the rocket leaves and
stir. Sauté for 1 minute, stirring constantly, and then
set aside. The spaghetti should be ready: drain and put
into the frying pan with a little of their cooking water,
stir well and serve immediately.


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