Search This Blog

Thursday, April 4, 2013

Garlic, chili, lemon and olive spaghetti (vegan)

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! :)

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...