Very tasty, very classy and extremely quick spaghetti to make …
Though strictly speaking aglio e olio means only garlic and olive oil, i like to add just a teeny bit of other veggies to give it color and make it more interesting!
For 4 people, you will need
3/4th a packet of whole wheat spaghetti
7 pieces of sun dried tomato
A handful of French Beans chopped long and thin
1 small carrot chopped thin
a small handful of green peas parboiled
10-12 fresh Basil leaves
2-3 (depending on how garlicky you want it) small pieces of (a full) garlic either chopped fine or crushed
1 dried red chilly (you may add more to make it spicier or not add it at all for a blander taste)
Salt to taste
In a large pan, add a tablespoon of salt and some olive oil to water and heat to a rolling boil. Add the spaghetti and cook for 10-12 minutes (look on the packet for directions). Remove from heat, drain and put aside.
In a large saucepan, heat a generous amount of olive oil and a dollop of butter. Add the red chilly and the crushed garlic and cook until the garlic turns brown. Add the veggies (first the french beans, then the carrots and finally the sun dried tomatoes and the green peas) and saute them until they are cooked. Add the spaghetti and toss the whole thing until all the spaghetti is well coated, you may add just a little bit more of the olive oil if you think the whole thing is too dry…
Serve hot. Usually served with different types of bread, i like mine solo.
Feel free to add or subtract the veggies, you could add mushrooms, broccoli, zucchini, etc. to it… simply remember that the veggies should be just a very tiny part of the whole thing. You could even add some grated cheddar cheese or shavings of parmesan cheese right on top while serving. If you make a soup to go along with this, it makes a brilliant complete meal.