Well, my heart might have been broken by Italy in the summer but now I’ve sort of gotten over it I’m ready to cook an Italian recipe again. And this spaghetti aglio e olio recipe almost made me feel better to be honest. The garlic and parsley with the olive oil makes a simple dish sing with flavour. It’s quick and easy if you follow a few simple steps in the right order. The oil and a little of the pasta water emulsify to give a silky sauce to coat the spaghetti. Nearly as silky as some of the skills shown off by that magnificent Italian football team at the Euro 2020 finals.
#theteessidechef