Michelin Style AOP Pasta
Michelin Style AOP Pasta
Ingredients
- 200 grams spaghetti
- 50 ml olive oil
- 10 grams garlic, chopped
- 5 grams red chili, chopped
- 5 grams basil
- 10 grams Parmesan cheese
- 5 grams butter
- 100 ml pasta water
- 10 grams cherry tomatoes, halved
- 10 grams black olives, sliced
- 5 grams parsley, chopped
- to taste salt
- to taste black pepper
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the 200 grams of spaghetti and cook according to package directions until al dente.
⏱️ 10 min
- 2
While the pasta is cooking, heat 50 ml of olive oil in a large pan over medium heat.
⏱️ 1 min
- 3
Add the 10 grams of chopped garlic and 5 grams of chopped red chili to the hot olive oil. Sauté for 2-3 minutes, or until the garlic is fragrant and lightly browned, being careful not to burn it.
⏱️ 3 min
- 4
Using tongs, transfer the al dente spaghetti directly from the pot into the pan with the sautéed garlic and chili. Reserve some of the pasta water.
⏱️ 1 min
- 5
Add 100 ml of the reserved pasta water to the pan. Season with salt and black pepper to taste.
⏱️ 1 min
- 6
Stir in the 5 grams of basil, 10 grams of Parmesan cheese, and 5 grams of butter. Toss all the ingredients vigorously in the pan until the sauce emulsifies and beautifully coats the spaghetti, creating a creamy texture.
⏱️ 2 min
- 7
Divide the pasta among serving plates. Garnish each plate with 10 grams of halved cherry tomatoes, 10 grams of sliced black olives, and 5 grams of chopped parsley before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Michelin Style AOP Pasta
- 200 grams spaghetti
- 50 ml olive oil
- 10 grams garlic, chopped
- 5 grams red chili, chopped
- 5 grams basil
- 10 grams Parmesan cheese
- 5 grams butter
- 100 ml pasta water
- 10 grams cherry tomatoes, halved
- 10 grams black olives, sliced
- 5 grams parsley, chopped
- to taste salt
- to taste black pepper
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the 200 grams of spaghetti and cook according to package directions until al dente.
⏱️ 10 min - 2
While the pasta is cooking, heat 50 ml of olive oil in a large pan over medium heat.
⏱️ 1 min - 3
Add the 10 grams of chopped garlic and 5 grams of chopped red chili to the hot olive oil. Sauté for 2-3 minutes, or until the garlic is fragrant and lightly browned, being careful not to burn it.
⏱️ 3 min - 4
Using tongs, transfer the al dente spaghetti directly from the pot into the pan with the sautéed garlic and chili. Reserve some of the pasta water.
⏱️ 1 min - 5
Add 100 ml of the reserved pasta water to the pan. Season with salt and black pepper to taste.
⏱️ 1 min - 6
Stir in the 5 grams of basil, 10 grams of Parmesan cheese, and 5 grams of butter. Toss all the ingredients vigorously in the pan until the sauce emulsifies and beautifully coats the spaghetti, creating a creamy texture.
⏱️ 2 min - 7
Divide the pasta among serving plates. Garnish each plate with 10 grams of halved cherry tomatoes, 10 grams of sliced black olives, and 5 grams of chopped parsley before serving.
⏱️ 2 min