AGLIO E OLIO with tomatoes

Schritte 1/6

• 100 g Kirschtomaten
• 1 Chili
• 5 Zehen Knoblauch

• 1 Messer
• 1 Schneidebrett

Halve all the cherry tomatoes and chop the chili* & garlic finely. *You can use any type of chili you like as well as the amount of chili. I do not want to recommend neither the amount nor the type of chili, cause the differences can be huge:)

Schritte 2/6

• 1 Pfanne (groß, mit Deckel)

Put the olive oil, garlic and chili 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 3/6

• 100 ml Olivenöl

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

Then place the pan with the oil-chili-garlic mixture on low heat for about 10 minutes, stirring every now and then. Make sure the garlic 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 4/6

• 200 g Spaghetti

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

Schritte 5/6

• Suppenkelle

Right before the pasta ist 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 6/6

• Salz
• Pfeffer

Add the spaghetti to the pig pan and mix well. Season with a good grind of salt and pepper. Enjoy:) To give your Aglio e Olio that little bit of extra, check out my recipe "Aglio e olio - Summer special"

Guten Appetit!