Spaghetti aglio e olio

Spaghetti aglio e olio


500g spaghetti
Water (saltwater)
4 cloves of garlic
5 tbsp of olive oil
Salt and pepper, ground
Parmesan cheese


Bring to the boil in a large saucepan, 5 Litres of water with 2 tablespoons of salt, then add the spaghetti and cook al dente in the open saucepan, for around 7 to 8 minutes. Meanwhile, peel and finely chop the garlic.

Slowly heat the olive oil in a large pan and softly simmer the garlic in hot oil. Then pour the spaghetti into a pasta sieve and let it drain. Then put the spaghetti in the pan with the garlic, mix both together and finally season the dish with salt and pepper. Sprinkle parmesan all over.

For those who so wish, one may also round it off by adding parsley, chili or lemon juice.