{"id":2255,"date":"2011-06-10T16:22:25","date_gmt":"2011-06-10T08:22:25","guid":{"rendered":"http:\/\/www.peepor.net\/pint\/blog\/?p=2255"},"modified":"2013-05-02T12:03:43","modified_gmt":"2013-05-02T04:03:43","slug":"aglio-olio-pasta-senza-aglio","status":"publish","type":"post","link":"https:\/\/peepor.net\/pint\/blog\/?p=2255","title":{"rendered":"Aglio Olio Pasta Senza Aglio (Garlic Oil Pasta Without Garlic Please!)"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" title=\"Aglio Olio Pasta\" alt=\"\" src=\"http:\/\/www.peepor.net\/pint\/blog\/wp-content\/uploads\/2011\/06\/Aglio-Olio-Pasta.jpg\" width=\"650\" height=\"436\" \/><\/p>\n<p style=\"text-align: justify;\">Aglio Olio Pasta is a traditional Italian dish, with spaghetti saut\u00e9d simply with garlic and olive oil (hence &#8216;<em>aglio<\/em>&#8216; for garlic and &#8216;<em>olio<\/em>&#8216; for olive oil). It is sometimes spiced up with other condiments as well, such as chilli flakes and seafood.<\/p>\n<p style=\"text-align: justify;\"><!--more--><\/p>\n<p style=\"text-align: justify;\">However, just like how some people would eat Bak Chor Mee without Bak Chor, my recipe of garlic oil pasta has to make do with no garlic as well (hence &#8216;<em>senza aglio&#8217;), <\/em>just to make sure the big guy laps up everything.<\/p>\n<p style=\"text-align: justify;\"><strong><em>Ingredients<\/em><\/strong>:<\/p>\n<ul>\n<li style=\"text-align: justify;\">Water: 3 cups<\/li>\n<li style=\"text-align: justify;\">Salt: to taste<\/li>\n<li style=\"text-align: justify;\">Olive oil: for boiling and frying spaghetti<\/li>\n<li style=\"text-align: justify;\">Spaghetti: 150g<\/li>\n<li style=\"text-align: justify;\">King prawns: 3, washed; de-shelled, leaving tail<\/li>\n<li style=\"text-align: justify;\">Corn flour: 1 tsp<\/li>\n<li style=\"text-align: justify;\">Ground blackpepper: to taste<\/li>\n<li style=\"text-align: justify;\">White onions: 1\/2, chopped<\/li>\n<li style=\"text-align: justify;\">Sage or basil leaves: 5, chopped<\/li>\n<li style=\"text-align: justify;\">Chives (optional): a few stalks, chopped<\/li>\n<li style=\"text-align: justify;\">Chilli flakes: 1 tsp<\/li>\n<li style=\"text-align: justify;\">Closed cup chestnut mushrooms: 2, chopped<\/li>\n<li style=\"text-align: justify;\">Sun-dried tomatoes: 3 wholes, sliced<\/li>\n<li style=\"text-align: justify;\">Tomato paste: 1 tbsp<\/li>\n<li style=\"text-align: justify;\">Cheddar cheese (optional): for grating<\/li>\n<\/ul>\n<p style=\"text-align: justify;\"><strong><em>Method<\/em><\/strong>:<\/p>\n<ol>\n<li style=\"text-align: justify;\">Bring water to the boil.<\/li>\n<li style=\"text-align: justify;\">Add a pinch of salt and 1 tbsp of olive oil to water. Cook spaghetti for 10min.<\/li>\n<li style=\"text-align: justify;\">De-vein prawns and slice along upper part of the body.<\/li>\n<li style=\"text-align: justify;\">Coat prawns in corn flour and a pinch of salt and blackpepper.<\/li>\n<li style=\"text-align: justify;\">Heat 1 tbsp olive oil in frying pan. Fry prawns on both sides till cooked. Set aside.<\/li>\n<li style=\"text-align: justify;\">Heat 2 tbsp oil in frying pan. Fry onions till softened and browned.<\/li>\n<li style=\"text-align: justify;\">Add sage, chives, chilli flakes, mushrooms and tomatoes and fry 1 min.<\/li>\n<li style=\"text-align: justify;\">Drain spaghetti and add it into the pan together with 2 tbsp of the drained water.<\/li>\n<li style=\"text-align: justify;\">Add tomato paste. Season with 1\/2 tsp salt and a pinch of blackpepper.<\/li>\n<li style=\"text-align: justify;\">Dish pasta onto plate. Set prawns on pasta.<\/li>\n<li style=\"text-align: justify;\">Grate some cheese before serving, if desired.<\/li>\n<\/ol>\n<p style=\"text-align: justify;\"><strong><em>Tricks<\/em><\/strong>:<\/p>\n<ul>\n<li style=\"text-align: justify;\">Adding a bit of the drained water from the spaghetti was a trick I learnt from the show &#8216;<em>Two Greedy Italians<\/em>&#8216;. The hosts claimed that adding water from the pasta helps to enhance the flavour of pasta dishes.<\/li>\n<li style=\"text-align: justify;\">Frying the prawns first will not only improve its flavour but also prevent them from overcooking. Slicing the prawns along the top encourages them to open up nicely too.<\/li>\n<li style=\"text-align: justify;\">The onions were used as a substitute for garlic. Replace them with 1\/2 clove of garlic at step 5 to regain authenticity of the dish.<\/li>\n<\/ul>\n<p><strong><em>Fiery rating:<\/em><\/strong><br \/>\n\ud83d\udc7f<\/p>\n<p><strong><em>Serving<\/em><\/strong>:<br \/>\n1 person<\/p>\n<div id=\"wp_fb_like_button\" style=\"margin:5px 5px 5px 0;float:left;height:40px;\"><script src=\"https:\/\/connect.facebook.net\/en_US\/all.js#xfbml=1\"><\/script><fb:like href=\"https:\/\/peepor.net\/pint\/blog\/?p=2255\" send=\"true\" layout=\"button_count\" width=\"450\" show_faces=\"true\" font=\"verdana\" action=\"like\" colorscheme=\"light\"><\/fb:like><\/div>","protected":false},"excerpt":{"rendered":"<p>Aglio Olio Pasta is a traditional Italian dish, with spaghetti saut\u00e9d simply with garlic and olive oil (hence &#8216;aglio&#8216; for garlic and &#8216;olio&#8216; for olive oil). It is sometimes spiced up with other condiments as well, such as chilli flakes &hellip; <a href=\"https:\/\/peepor.net\/pint\/blog\/?p=2255\">Read more<\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[131,28],"tags":[245,300,246],"class_list":["post-2255","post","type-post","status-publish","format-standard","hentry","category-italian","category-pasta","tag-garlic","tag-pan-fried","tag-spaghetti"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/2255","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2255"}],"version-history":[{"count":16,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/2255\/revisions"}],"predecessor-version":[{"id":2258,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/2255\/revisions\/2258"}],"wp:attachment":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2255"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2255"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2255"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}