Скачать или смотреть Cherry Tomatoes Aglio e Olio Pasta | 10 मिनट में बनाएं चेरी टमाटर एग्लियो ओलियो पास्ता | ToN

Spaghetti Aglio e Olio is a classic staple Italian pasta dish from Naples that translates directly to "garlic and oil". This pasta is easy & quick to make with minimum ingredients used.

Cherry Tomatoes Aglio e Olio Pasta Recipe
Serves - 2


Ingredients-
100 gm Cherry Tomatoes | चैरी टमाटर
3-4 No. (Finely Chopped) Dry Red Chillis | सूखी लाल मिर्च
4-5 No. (Thinly slice) Garlic Cloves | लहसुन
1/8 Tsp Lemon Zest | नींबू के छिलके का पीला भाग
1 Tsp (Finely Chopped) Fresh Parsley | पार्सले
Water for Boiling Pasta | पानी उबालने के लिए
1/2 Tbsp Salt for Boiling Pasta | पास्ता उबालने के लिए नमक
150 gm Speghetti | स्पेगेटी पास्ता
1/2 Tbsp Salt | नमक स्वाद अनुसार
2-3 Tbsp Extra Virgin Olive Oil | अतिरिक्त वर्जिन जैतून का तेल
1/8 Tsp Salt | नमक स्वाद अनुसार
1/2 Tsp Oregano | ओरेगैनो


Method
• For this café-style recipe, use fresh cherry tomatoes, these are fresh from my garden. Wash them well before using.
• Use dry red chilies and chop them finely. You can also use chili flakes instead.
• Thinly slice 4–5 garlic cloves.
• Grate the zest of half a lemon, rotating the lemon as you grate. Only grate the yellow layer, as it gives freshness to the pasta.
• About 1/8 teaspoon of lemon zest is enough. This recipe only needs the zest, you can use the juice elsewhere.
• Finely chop some fresh parsley.
• Cut the cherry tomatoes into halves.
• Bring water to a boil for the pasta.
• Once the water boils, add a good amount of salt. Pasta should be boiled in salty water.
• Add spaghetti and press it down gently. As it softens, it will submerge into the water.
• When the pasta is fully submerged, stir once and let it boil for 10–11 minutes or until al dente (it should have a slight bite).
• You can also check the cooking time mentioned on the pasta packet.
• While the pasta is boiling, heat another pan on very low heat.
• Add 2 tablespoons of extra virgin olive oil and let it warm for a few seconds.
• Add the sliced garlic and dry red chili flakes.
• Cook them slowly on low heat to release their aroma into the oil.
• If the oil gets too hot, switch off the heat for a few minutes.
• When the garlic starts to change color, add cherry tomatoes and a pinch of salt (this helps them cook faster). Stir well.
• Cook the tomatoes on medium-low heat for 1–2 minutes until they turn soft and slightly mushy.
• Gently press the tomatoes with a spoon or spatula.
• By now, the pasta should be done. Taste to check doneness.
• Once cooked to al dente, switch off the heat.
• Add 2–3 spoonfuls of pasta water to the tomato sauce and stir well.
• The starchy, salty water will help form a smooth sauce.
• Add the drained spaghetti to the cherry tomato sauce.
• Sprinkle dried oregano and stir everything well on medium heat.
• Towards the end, add lemon zest and chopped parsley. Mix well.
• Your delicious aglio e olio with cherry tomato spaghetti is ready.
• Serve hot, garnished with extra parsley, oregano, and a drizzle of fresh extra virgin olive oil.
Thanks
Kanchan Vidhani


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