Pasta Paola
Paola is de Italiaanse vriendin van mijn mama die ons dit pastagerecht leerde kennen. De gebruikelijke naam is pasta aglio e olio. Het is een typerend voorbeeld van de Italiaanse keuken: de kracht van eenvoud met een maximale smaakexplosie.
Het geheim van deze pasta is om de parmezaan op het einde even mee te bakken in de pan. Dat brengt alles mooi samen en maakt de pasta licht knapperig.
Deel deze pasta met naasten, zodat je niet de enige bent die de rest van de dag kan nagenieten van de looksmaak.
HOOFDGERECHT
vegetarisch
Pasta Paola
Paola is my mom’s Italian friend who introduced us to this pasta dish. Its usual name is pasta aglio e olio. It is a typical example of Italian cuisine: the power of simplicity with a maximum explosion of flavor. The secret of this version of aglio e olio is to add the Parmesan to the pan at the end and let it fry briefly with the pasta. That brings everything together nicely and makes the pasta slightly crispy. Share this pasta with loved ones, so you’re not the only one who gets to enjoy the lingering garlic flavor for the rest of the day.
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4-5 garlic cloves
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2 red chili peppers
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A handful of flat-leaf parsley
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2 oz Parmesan
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12 oz spaghetti or linguine
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6 tbsp olive oil of good quality
1. Cook the pasta al dente in plenty of salted water.
2. Finely chop the garlic, chilies, and parsley.
3. Heat the olive oil in a large pan over medium heat. Add the garlic and cook for 3 to 4 minutes, stirring constantly, until golden brown. Be careful not to let the garlic burn. Add the peppers and cook for another 2 to 3 minutes.
4. Just before the pasta is done, add the parsley to the pan. Transfer the pasta directly from the cooking water to the pan and toss everything well. Sprinkle a handful of Parmesan over the pasta, stir well, and let it cook briefly together.
5. Serve with some extra Parmesan.
© Mathilde De Wit, 2025