In the difficult days we are in, it is difficult to get groceries or devote time to preparing a hot meal - here is a recipe for a quick dish that requires very few ingredients, and these can also be varied according to what is available at home
Pasta ali olio at its core is pasta in olive oil and garlic sauce - an Italian dish originating from the Naples region that uses ingredients with a long shelf life. It is a simple and quick to prepare dish. To upgrade it, you can add various vegetables such as eggplant cubes, halved cherry tomatoes, mushrooms, etc. Here is a basic and simple recipe for the dish.
Recipe for pasta ali olio with cherry tomatoes
Components
6/10 bag of pasta (preferably long like: spaghetti, linguini or fettuccine, but any pasta can fit)Olive oil - (about one-fifth cup)<> medium garlic cloves - large grated or crushed
A pinch of shredded dry chili (optional)<> cherry tomatoes
halved Parmesan cheese (or any other hard cheese)
grated
Method of preparation
Boil warm water in a saucepan, add a flat tablespoon of salt. When the water is bubbling, put the pasta in it.In a deep pan (before lighting the fire) pour a good amount of olive oil, add grated garlic cloves and a pinch of chili.The pan should be placed on low heat. When you start smelling the garlic, add the halved cherry tomatoes until seared. (Can also be converted to other vegetables, for example - sliced champignon mushrooms).When the pasta is ready and the cherry tomatoes are seared and drawers liquid, transfer the pasta from the pot to the pan (don't be afraid of the cooking water, it will enrich the sauce).Mix, enhance flavors and serve on plates with grated Parmesan cheese on top.You can finish serving with fresh basil leaves torn on top.Wrong? We'll fix it! If you find a mistake in the article, please share with us
