#aglio e olio

[foodfuck]

spaghetti aglio e olio · love and lemons

[daily-deliciousness]

Spaghetti aglio olio e peperoncino

[fatty-food]

Homemade pasta Aglio E Olio (via Instagram)

[fattributes]

Spaghetti Aglio Olio e Peperoncino

[the-underground-candy]

https://theundergroundcandy.blogspot.com/

[morethansalad]

Aglio Olio Daun Jeruk / Aglio e Olio with Kaffir Lime Leaves (Vegan)

[hungry-tummy]

| Aglio e olio

[beths-favourite-recipes]

Spaghetti Aglio E Olio

[spaghetti-amore]

Aglio Olio e peperoncini

[quo-usque-tandem]

Pasta aglio e olio

[theafterhourphoto]

Aglio E Olio

[thesixthcrow]

[source]

aglio, olio e peperoncino pasta by chefmaxmariola

recipe below cut!

ingredients: (however much you like)

parsley

spaghetti

garlic

spicy peppers (dried or fresh)

exrta virgin olive oil

peperoncino cheese

instructions:

cut parsley into small pieces. get a few cloves of garlic and slice them thinly.

heat up a pan and throw in some olive oil and the stems from a parsley. add the garlic.

when the garlic is golden, take the parsley and garlic out.

prepare your pasta: salt the boiling water and throw in the pasta.

grate extra garlic and add it to the olive oil. slice some red and green peppers and add to the sauce (if you don't have fresh red pepper, add dried pepper).

add the parsley and a spoonful of cooking water to the sauce.

when the pasta is al dente, add it to the sauce.

add some salt and some pasta water.

if you want (to be really happy), add the pecorino cheese.

serve and enjoy!

[daily-deliciousness]

Spaghetti aglio e olio (pasta with garlic and oil)

[atlascooks]

Aglio e Olio

Spaghetti aglio e olio is a very simple pasta dish. To accommodate my health I have taken and adjusted the recipe.

Ingredients 1-2 cups of red lentil pasta (or another protein heavy GF pasta) 1-2 tablespoons of chopped garlic (I usually use jarred which isn't as strong as fresh so I use more of it) salt pepper parsley oregano crushed red peppers lemon juice olive oil

Instructions 1. Put a pot on to boil (I always start on high heat). Once boiling, add salt then stir in your red lentil pasta (I lower to medium heat so it doesn't over boil).

2. While the pasta is cooking, put on a pan with olive oil and the chopped garlic. This should work at medium or medium low heat depending on your burner.

3. Once the garlic is turning golden, remove from heat and add the crushed red peppers (optional for heat), salt, and pepper to preference.

4. Taste the pasta. When it is your ideal texture, cut the heat and strain it. Once strained, put the pasta in the pan with the oil and garlic and return it to low heat. (I do not strain it but use a cooking spoon with holes to place the pasta in the pan with the oil. This is one less dish to wash)

5. Sprinkle the oregano, parsley, and lemon juice to preference onto the pasta. Mix then serve hot.

Notes below the break line.

Authenticity has been pretty much torn apart by smarter people by now for its classism, racism, and general nonsense. Authenticity also only works as a social construct if you live in a metropolitan area and are able bodied (at least in the US). So now I will defend my deviations from the traditional recipe:

I use lentil pasta because I need protein with every meal or I burn out. Even non gluten carbs can be a trigger if I eat too much so the lentil pasta balances me out. You can also make the dish with any GF pasta and some chicken or steak. If you need a veggie, I suggest tossing some spinach into the pasta water right before you strain it. I have found Barilla has the best, most accessible red lentil AND gluten free pasta. I don't use cheese because pre-grated cheese in stores has a clumping agent in it and grating my own cheese is very taxing. If you can grate your cheese, I recommend looking up how best to integrate cheese into the dish. You can probably forgo the lemon juice and oregano if you can figure out the cheese. I use parsley and oregano because it is good. Remember that authenticity isn't real, let alone the goal when cooking at home. The goal is that it is something you can make and it taste good. That's all. I like oregano and parsley. If you like them, use them. You can also skip them if you don't like them. The same can be said for the lemon juice. You can also not use the red pepper if you don't like heat.

This is just the way I prepare it because it works for me and my situation. I hope other people with POTS or other chronic conditions get something out of this. Thank you for reading!

[robbiemd]

Luto Luto Na Naman Aglio e olio x Prosciutto di Parma Pecorino Romano x EVOO x Pinoy Bawang + Chili Flakes + Pinoy Paminta

23 October 2022 21:55 Quezon City, PH

[debindebshow]

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