Spaghetti All'Olio E Aglio
|Cooked spaghetti||2 Cup (32 tbs) (Fresh)|
|Olive oil||5 Tablespoon|
|Garlic||6 Clove (30 gm), finely chopped|
|Parsley||2 Tablespoon, finely chopped (Heaped)|
|Dried basil||1⁄2 Teaspoon (Leveled)|
Bliss for garlic lovers but possibly a bit overwhelming for those who like milder, gentler food with less aftertaste! 5 minutes before the spaghetti is cooked, heat the olive oil with the garlic cloves.
Keep the heat low to avoid frying the garlic.
Add the parsley and basil.
Drain the spaghetti thoroughly and transfer to a warm dish.
Add the oil mixture, season with salt and freshly ground pepper and toss gently