Spaghetti aglio e olio(Par le Chef Hans @ DeKookbijbel.be)
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| Catégorie: | Pâtes Végétarien Hans @ DeKookbijbel.be Lunch |
| Saisons | |
| Cuisine Type | Italienne |
| Tags: |
Ingrédients
Pour
4
Personnes
Ingredienten
| 500 g Spaghetti, whole grain |
| 5 cloves of Garlic |
| 400 g Cherry tomatoes |
| 40 g Leaf Parsley |
| 30 g fresh Basil |
| 100 g Parmesan |
| 1 Piece(s) Lemon, bio |
| 3 tbsp Capers |
| 7 1/2 cl Olive oil, extra virgin |
Spaghetti aglio e olio Instructions
- Peel the garlic and cut into slices. Put a saucepan on the fire with the garlic slices and the cherry tomatoes in it. Let the tomatoes and garlic simmer for 15 minutes over a low heat.
- Cook the spaghetti al dente according to the instructions on the package.
- Drain off.
- Chop the parsley and the basil. Add the spaghetti, parsley, basil and half of the cheese to the garlic sauce. Turn around. Season with pepper, salt and lemon juice and zest.
- Serve the pasta with the rest of the parmesan.
Notes recette
Valeurs nutritives
végétarien
Par Portion