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Sunday, May 11, 2014

Farfalle Aglio et Olio

The simplest pasta recipe ever. And I did not even know that it had a name before I read it on Priya's blog. Usually made by me when I am feeling too lazy or low, this one sure perks me up every time. While I do add some grated cheese to it, have skipped it this time as the original do not call for it. And while the fresh parsley is an integral part of this recipe, I seldom have it (or any other herb for that matter) in store when I cook up this pasta. Have to rely on my sun-dried herbs (Keya brand) most of the time.

Read on for the recipe -

Preparation - 12 mins

Ingredients -

1 cup farfalle paste
2 tbsp extra virgin olive oil
3-4 garlic flakes (chopped fine)
1/2 tsp red chilli flakes
1/4 tsp dried parsley/mixed herbs/pizza seasoning

Cooking - Boil 6-7 cups of water in a large saucepan. When it starts bubbling, add sufficient salt.

When it gets to a rolling boil, add the pasta and cook for 12 mins.

When the pasta has been cooking for about 8 mins, put another pan/wok on the flame. Add olive oil to the wok and allow it to warm a bit. In the meanwhile, drain the still al-dente pasta and keep aside.

Add the garlic flakes and saute till they give off their smell. Add the farfalle along with the chilli flakes and dried herbs. Saute for 2-3 mins.

Remove from wok and serve hot.


A little bit of cheese adds a lot to this simple recipe. Include it if you wish.

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