AGLIO E OLIO - Summer special

Schritte 1/7

• 100 g Kirschtomaten
• 5 Zehen Knoblauch
• 1 Chili

• 1 Messer
• 1 Schneidebrett

Halbe all the cherry tomatoes and chop the chili* & garlic finely. *Just use your favourite kind of chili as well as the amount of your choice. I prefer the spicy ones;)

Schritte 2/7

• ½ Zitrone

Grate the lemon first to get 1/2 tsp of the zest and squeeze it out afterwards to get 2-3 tsp of the juice.

Schritte 3/7

• 100 ml Olivenöl

• 1 Pfanne (groß, tief)

Put the olive oil, garlic, chili and the lemon zest in a large pan and let the mixture soak for a couple of minutes. I recommend at least 5 minutes. The longer it soakes the more taste you get:)

Schritte 4/7

• 1 Kochlöffel
• 1 Topf (groß, mit Deckel)

Pour in 2 teaspoons of lemon juice and place the pan with the lemonoil-chili-garlic mixture on low heat for about 10 minutes, stirring every now and then. Make sure the garlix does not get brown. Season with 1/2 teaspoon of salt. In the mean time bring a large pot of salted water to boil.

Schritte 5/7

• 200 g Spaghetti

Cook the spaghetti until al dente (according to package instructions) and add the cherry tomatoes to the lemon-chili-garlic mix.

Schritte 6/7

• Suppenkelle

Right before the pasta is ready, use a big soup ladle to transfer some of the salted pasta-water to the pan (approx. 1-2 times). Stir in the water and put the pan on high heat to reduce the liquid.

Schritte 7/7

• Salz
• Pfeffer
• Zucker

• Teller

Add the spaghetti to the big pan and mix well. Season with a good grind of salt and pepper and a tiny bit of sugar. Enjoy:))

Guten Appetit!