spaghetti aglio e olio

serves 2 people | takes 20 minutes

ingredients

2 cheese rinds from Parmesan

250 g spaghetti 

⅙ cup extra virgin olive oil

5 garlic cloves

½ tsp red chili flakes

1.5 tbsp butter

3 tbsp chives

¼ cup parmesan

Any bread

method

Make parmesan broth by placing rinds and water in a saucepan and simmer for as long as possible. Strain through a mesh strainer and discard rinds. Place the broth in your fridge to cool until ready to use

Grind bread in a food processor or break by hand into crumbs and toast until golden. Set aside to cool

Thinly slice your garlic cloves

Finely chop or cut your chives

Bring a large pot of water to a boil. Add a generous amount of salt to the water - the water should taste like the sea

Add the pasta to the water and cook until just under al dente

Meanwhile, heat the olive oil and half the butter in a large saucepan over medium heat

Add the garlic slices and cook until it barely starts to turn brown then add in the chili flakes

Immediately add ¼ cup of your parmesan broth and simmer until the pasta is ready 

Add the cooked pasta to the garlic chili oil and add the rest of the butter, chives, and grated parmesan

Toss together and simmer for an additional minute or two

Garnish with breadcrumbs 

Enjoy with a glass (or two) of savōr vino italiano.

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aglio e olio garlic al dente breadcrumbs lartusi best online wine store home delivery of vegan wine food pairing pinot noir vegan riesling last of the summer wine whispering angel wine with curry deliver wine gift cute bottle recipe
aglio e olio garlic al dente breadcrumbs lartusi best online wine store home delivery of vegan wine food pairing pinot noir vegan riesling last of the summer wine whispering angel wine with curry deliver wine gift cute bottle recipe

Enjoy with:

vino italiano
red wine vegan
vin français
rosé
vino de españa
white wine home delivery