Serves 4 people
INGREDIENTS
1 lb Spaghetti (440g)
5 cloves Garlic chopped or sliced
5-6 tbsp Extra Virgin Olive Oil
1 cups Fresh Flat Leaf Parsley
(Chopped)
1 cup broccoli florets
1 cup mixed peppers Julien
8-10 pcs cherry tomatoes, cut into halves
1/2 cup grated Parmesan Cheese
Salt
Chili flakes of Your Choice
METHOD
Start off with boiling water for spaghetti. Once it is boiling, add salt and some oil. Put spaghetti & cook for 9-11 minute or as per packet instruction.
Meanwhile slice garlic cloves, finely chop parsley & chili, Grate parmesan.
Blanch Broccoli florets and keep in ice water.
Thinly slice red yellow bell peppers.Cherry tomatoes cut into 2.
Five minutes before the pasta is ready, put olive oil in a frying pan.
Add garlic and sauté for 2 minutes on medium-low heat, stirring occasionally, add mixed peppers, broccoli and cherry tomatoes, add salt.
Continue stirring, add chopped chili and parsley, drain spaghetti and tossed gently, sprinkle with a generous amount of parmesan and serve!
Can garnish with parsley sprig.
It is said that aglio e olio, just like pizza, has its origin in Naples — now a municipality of over 3 million people and is the third largest municipality in Italy after Rome and Milan.
Naples has been listed as a UNESCO World Heritage Site in 1995 for being a centre of ‘exceptional value.’ As a coastal city, its reputation also includes as a seafood capital where one can savour impepata di cozze (peppered mussels), alici marinate (marinated anchovies), baccalà alla napoletana (salt cod) and baccalà fritto (fried cod) amongst others.
While aglio (garlic) e olio (oil) is a popular pasta sauce among Italians with many of them growing up with whipped up dishes by their mothers, as it appears, it is not that popular amongst people in the Sultanate with foodies preferring more the regular red sauce made of tomato and sprinkled with Parmesan cheese .
Perhaps the simplest pasta sauce amongst Italian recipe requiring only spaghetti, garlic, salt, and oil, creating this pasta dish still requires attention and the basic method. Make sure to cook with your portion rights and be careful not to overcook the pasta to feel the magic of this dish.
Chef Ajay
AJAY
Dhoundiyal
With over two decades of culinary experience, Chef Ajay Dhoundiyal is currently the Executive Chef of the culinary team of Park Inn by Radisson Muscat Hotel, a post he has been holding since September 2012.
Specialising in international cuisine, his mission is to bring something interesting to his banquet menus.
Highly creative, detail oriented with a strong work ethic and a passion for the culinary arts, he likes to challenge himself daily seamlessly managing the dining experience of hotel guests and at the same time cultivating his and that of his team’s skills and talents in the kitchen.
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