Wednesday, June 10, 2009

Vegetarian Spaghetti Aglio e Olio


1/2 box spaghetti (or any other kind of pasta you prefer)
4-6 cloves garlic
2 tomatoes
1 large handful arugula or baby spinach
olive oil
red pepper flakes
salt and pepper


Start boiling water for the spaghetti.

Heat a generous pour of olive oil on low heat in a pan large enough to fit all the cooked spaghetti.

Chop the garlic and add to the olive oil. Cook over low heat until the garlic softens and turns a little translucent, then remove from heat.

Boil the spaghetti and drain.

Heat the garlic and oil up again slowly, then add the pasta to the saucepan. Lightly saute the spaghetti in the olive oil and garlic while adding the pepper flakes, salt and pepper.

Once the spaghetti is fully coated with the garlic and oil mixture, remove from heat and toss with the arugula or baby spinach.