BARILLA SPAGHETTI WITH GARLIC, CHILLI AND OLIVE OIL

Made with

Barilla Spaghetti

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Prep
Cook
Skill
Casual

Taste Andrea Tranchero's twist on the classic Spaghetti Aglio Olio.


603.7
CALORIES
31.9g
TOTAL FAT
15.3g
PROTEIN
61.1g
TOTAL CARBOHYDRATES

Ingredients

Ingredients for 4 people:                                                                      

  • 340g Barilla Spaghetti n5
  • 2 garlic cloves, chopped
  • 1 fresh red chilli, sliced
  • 30g parsley, chopped
  • 100ml Extra Virgin Olive Oil
  • 20g butter, unsalted
  • 2 anchovy fillets, in oil
  • 40g Parmigiano Reggiano, grated
  • 6 basil leaves
  • Rock salt, for pasta water
  • Salt and black pepper (to taste)



Instructions

  • TO START

    Bring a large saucepan of water to the boil. Once boiling, add rock salt.

  • PREP THE SAUCE

    In a frypan add half of the oil, garlic, and chilli. Then add the anchovy fillets. When garlic is golden, add a small ladle of water and cook for 3 minutes.

  • COOK THE SPAGHETTI

    Add the Spaghetti to the boiling water and cook according to instructions on the pack. Two minutes before the Spaghetti is cooked, drain, and add to the saucepan.

  • COMBINE AND SERVE

    Toss the pasta through the sauce, it will finish cooking absorbing the juices. Add some butter and extra water if needed. Take the Spaghetti off the heat and “mantecare” with the Parmigiano Reggiano, parsley, and oil.

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