Do not stop trying this Spaguetti recipe to the agglio and Olio, that is, with garlic and oil sauce, in the purest Neapolitan style that will give you a unique and unrepeatable flavor. Some traditional recipes have a Penatorcino but in this particular recipes we are not going to put. Get to work and you will see how easy it is to prepare these spaghetti to the agglio and olio!
| 🚻 2 Diners | 🕘 15m | 🍵 Principal | 🤯 Divestading |
| Ingredients to make spaghetti to the agglio and olio: |
| 500 g of spaghetti paste or spaghettis 2 chopped garlic heads (agglio) 100 ml of olive oil (olio) 100 g of butter or butter 250 g of grim grated Parmesan cheese. chopped |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make spaghetti to the agglio and olio:
1. In a very large and deep pan, place the olive oil and butter, and when they are hot quickly saute the garlic over low heat, since it burns fast.
2. In a big pot to boil abundant salt water and when the boil breaks the paste. When it is to strain and saute it in the pan with the garlic and oil.
3. Serve the spaghettis with garlic and oil and with abundant grated cheese. Sprinkle with fresh chopped oregano a little thick salt and ground pepper. Combine them with a chicken salad with apple and avocado to have a complete and nutritious menu and end up with a spongy baked cheese cake and easy to complete your food.
