• 200-225 gms spaghetti
  • 1 tbsp or 1.5 tbsp finely chopped parsley
  • 1 tsp red chili flakes
  • 3-4 garlic, finely chopped or minced ( i have added an extra touch of garlic, but you can reduce to 1-2 garlic)
  • 1 tbsp extra virgin olive oil
  • salt and black pepper as required
  1. boil about 3-4 cups of water with 1 tsp of salt.
  2. add the spaghetti.
  3. don’t break the spaghetti like we do for noodles.
  4. keep them whole and place in water.
  5. once they start cooking, they will start settling down in the water.
  6. stir occassionally and let the spaghetti cook in the water for 8-10 mins or till they become al dente.
  7. they should be cooked but still have a bite.
  8. drain and place them in a bowl.
  9. cover the bowl, so that the spaghetti does not dry.
  10. heat the olive oil in a small frying pan.
  11. lightly brown the garlic with salt
  12. add the garlic-oil mixture to the spaghetti.
  13. add red chili flakes and parsley.
  14. season with salt and black pepper.
  15. mix well and serve the spaghetti olio e aglio immediately

Enjoy 😀

Pictures found from Veg Recipes of India & Style Scrapbook

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