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One of the simplest and most fragrant pastes. All the flavor of alio olio - oil and garlic - in the paste is made by them: olive oil and a generous portion of garlic. A little chili to add more flavor. Greens are not needed in this recipe, because the green pea and quinoa pasta seems to be already filled with greens, very self-sufficient.
- 150 g gluten-free pasta (from green peas, quinoa, lentils, my favorites - Clearspring)
- salt
- olive oil
- 2 cloves of garlic
Boil the pasta in salted boiling water for 3 minutes less than indicated on the package. Drain the water through a colander. In parallel, heat olive oil in a frying pan, 5-7 tbsp. and reduce heat to medium. Add peeled and crushed with the flat side of a knife and chopped garlic and a little chili. It is not necessary to fry until smoked and brown to a crust too. The task is to whiten the garlic and give a very strong aroma, for this it is enough just 60-90 seconds. Mix the pasta and hot oil and mix. Let stand for 30-60 seconds. Serve still hot, additionally sprinkled with olive oil.
Boil the pasta in salted boiling water for 3 minutes less than indicated on the package. Drain the water through a colander. In parallel, heat olive oil in a frying pan, 5-7 tbsp. and reduce heat to medium. Add peeled and crushed with the flat side of a knife and chopped garlic and a little chili. It is not necessary to fry until smoked and brown to a crust too. The task is to whiten the garlic and give a very strong aroma, for this it is enough just 60-90 seconds. Mix the pasta and hot oil and mix. Let stand for 30-60 seconds. Serve still hot, additionally sprinkled with olive oil.
