I tried a variation on the classic aglia e olio spaghetti and I was very pleased with the results. Adding olives and some lemon brings just the right amount of salty and sour to a dish that was already delicious on its own. A disarmingly simple combination that will be easy to make and will taste exquisite every time you make it. Enjoy :)
Last year: Apple tart with honey and almond flakes (very light).
Two years ago: Tortellini with white wine sauce and tofu, Simple artichoke dip and Aloo Baingan (Indian)(vegan).
Ingredients (per serving):
- 5 garlic cloves
- 30 ml olive oil
- 100 g spaghetti (we used wholemeal)
- 1 teaspoon of dried chili flakes, or to taste
- a squeeze of lemon juice (from about 1/4 lemon)
- a handful of green olives, pitted
- a pinch of salt and freshly ground pepper
Heat the olive oil and add the peeled and sliced garlic to it:
Fry the garlic chips until golden. Remove from the heat. Boil the spaghetti according to package instructions, drain them and add them to the pan. Also add the chili flakes:
Mix well. Add the lemon juice and the sliced olives. Also add salt and pepper to taste, if you'd like.
Mix well, transfer to serving plates and dig in! :)