- 250 gms Acasa Spaghetti Pasta
- 1 Acasa Aglio Olio sauce
- 1 cup cherry tomatoes, halved
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Cook the Spaghetti pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the sliced garlic and sauté until fragrant.
- Add the cherry tomatoes to the skillet and cook for 2-3 minutes, until they start to soften.
- Toss the cooked Spaghetti pasta in the garlic-tomato mixture until well coated.
- Season with salt and pepper to taste. Garnish with fresh parsley before serving.
Chef Tip: For an added depth of flavor, sprinkle some grated lemon zest over the finished dish.
History:
Spaghetti Aglio e Olio, which translates to "spaghetti with garlic and oil" in English, is a classic Italian pasta dish known for its simplicity and bold flavors. Its history is deeply rooted in Italian culinary tradition and has evolved over time to become a beloved staple both in Italy and around the world.
Origins in Southern Italy: Spaghetti Aglio e Olio originated in the region of Campania in southern Italy, particularly in the city of Naples and the surrounding coastal areas. It is considered a quintessential example of cucina povera, or "peasant cuisine," which emphasizes simple, rustic ingredients prepared in a straightforward manner.
- Spaghetti Aglio e Olio has become a staple on Italian restaurant menus worldwide, and its popularity continues to grow as more people discover and appreciate the beauty of simple, well-executed dishes that celebrate high-quality ingredients and traditional cooking techniques.
In summary, Spaghetti Aglio e Olio represents the essence of Italian cuisine—simple yet flavorful, rustic yet elegant. Its history is a testament to the ingenuity of Italian cooks who have transformed humble ingredients into a timeless culinary classic enjoyed by generations.
