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Spaghetti with olive oil and garlic (Aglio e Olio)

preperation 10΄ Preparation
cup 20΄ Cooking
hat easy Difficulty
dish 4 Portions

MISKO Linguine-Lasagne

500 g MISKO Lasagne

5 cloves of garlic, sliced thinly

2 tsp. dried hot red pepper flakes (Bukovo)

100 ml water in which the pasta was boiled

juice of 1 lemon

zest of 1 lemon

100 g Parmesan cheese, grated

¼ bunch of parsley, finely chopped

olive oil


freshly ground pepper

materials METHOD

Fill a large pot with 5 liters of water and cook on high heat.

Once the water starts boiling, add 35 g salt and the MISKO Lasagne. Stir with a cooking fork and let the pasta boil for as long as indicated on the package.

Strain the pasta, keeping about 100 ml of the water in which we boiled the pasta and leave the pasta in the colander.

In the same pot, heat up 5 tbsp. olive oil on medium heat. Saute the garlic, adding salt and freshly ground pepper until soft, for approximately 4-6 minutes. Stir constantly so it does not burn.

Add the bukovo spice to the pot and continue to saute for 1-2 minutes. Add the water in which we boiled the pasta and the lemon juice and stir.

To the pot, add the pasta, the lemon zest, the parsley and another 3 tbsp. olive oil and stir gently.

Serve immediately sprinkled with grated Parmesan cheese.

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