#Ems12USA || #Delicious
Ingredients
1/2 – Kg / Spaghetti
1/2 – Lbs/ Shrimp
1 – white onion, chopped
1 – clove of garlic, chopped
1 – tomato, cut
1 – red bell pepper, cut
2 – Tbs Olive Oil
1 – Tsp basil leaves
1 – Tsp black ground pepper
1 – Tsp salt
No two spaghetti aglio e olio recipes are alike, but this one is pretty true to the classic method. The key is slowly toasting the garlic slices to a perfect golden-brown in the olive oil. If it’s too light, you don’t get the full flavor and if it’s too dark it gets bitter. My advice? Do it perfectly.
Directions
Step 1
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and transfer to a pasta bowl.
Step 2
Combine garlic and olive oil in a cold skillet. Cook over medium heat to slowly toast garlic, about 10 minutes. Reduce heat to medium-low when olive oil begins to bubble. Cook and stir until garlic is golden brown, about another 5 minutes. Then add the onion, do the same process.
Step 3
Add. shrimp and all other ingredients .