Italian Spaghetti recipe with a hint of Indian Tadka.
If you love garlic, you need to try this classic from Italy with the health benefits of Olive Oil, Garlic and Vegatables of your choice.
Ingredients:
Spaghetti Pasta (Whole Wheat)
Garlic – 18-20 cloves
Onion – 2
Capsicum – 1
Mushroom – 200 gms
Green chili – 3-4
Ginger – 1 small piece
Olive oil – 2 Table spoon (For cooking pasta)
Salt – ½ tsp for boiling water & ½ tsp for pasta
Black Pepper – ¼ tsp
Oregano – 1 tsp
Red chili flakes – ½ tsp
Note: You can try with different Vegetables of your choice like olives, spinach, yellow/red bell pepper, carrot etc as per your likings.
How to make Vegetable Aglio E Olio:
1. Wash and chop all Vegetables.
2. Boil ½ pan water with ½ tsp salt and 1 tsp oil in it. Add Spaghetti pasta to the warm water and boil till it is 80% cooked.
3. Set aside half cup of water from the pan.
4. Drain all the water from spaghetti pasta and wash pasta with cold water to stop it from further cooking.
5. Now take a pan, add 2 table spoon of olive oil to it.
6. Add chopped garlic to the warm oil and cook until the garlic just begins to turn golden on the edges.
7. Add onion and cook till it gets translucent. Don’t overcook.
8. Now add all the veggies and sauté well.
9. Add half cup of cooking water to the veggies and cook well.
10. Sprinkle salt, oregano, black pepper to the veggies and mix well.
11. Add boiled spaghetti to the veggies and mix all the ingredients properly.
12. Sprinkle Red chili flakes to the spaghetti and mix well.
13. Add grated cheese to the spaghetti if you want to.
Your Veg Aglio E Olio is ready. Serve it hot 🙂
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