This year he prepared steak parmigiana and garlic olive oil spaghetti. Plus rice with sausage, smashed potato and Salad (Phew). But as I always rather pasta with tomato sauce I wasn't very thrilled with the spaghetti and I was more excited about the steak parmigiana.
But it ended up that the Garlic Olive oil spaghetti was the success of the menu (without disdain the superdelicious steak parmegiana, of course).
Obviously that I helped to prepare everything in the day, with second thoughts, to learn the tricks and prepare it at home later.
Last week I decided to test my
The results? My dad would be proud!
Here is the recipe:
Garlic olive oil spaghetti – serves 2
- 7 oz of spaghetti pasta (I used whole grain spaghetti but I truly believe that it would be good with any kind of pasta)
- 6 garlic clove or 1 ½ tablespoon of sliced garlic
- 2 tablespoon of Worcestershire sauce
- 1/4 cup olive oil
- Basil leaves
- Salt to taste
- Black pepper to taste
- Grated cheese (optional)
Prepare the pasta following the instructions of the package. After it’s ready, drain the pasta and reserve.
Chop the garlic. In a pan, saute the garlic in olive oil until golden brown. Be careful to not too fry. It should be golden and not fried, so when it begin to appear fried / dry, switch to low heat and, in the same pan, add the spaghetti.
Add the Worcestershire sauce, salt and black pepper and the basil leaves. Mix carefully to not crush the pasta.
Serve with grated cheese if you'd like.