Aglio e olio d'oliva e salsa Pasta Tutto il resto
Serves 4-6
It started out as just garlic and olive oil no-cook pasta sauce, but it needed "something more". So I begin with:
1/4 cup (60 ml) each: olive oil and coconut butter
3-4 large chopped garlic cloves
1/4 tsp. (1,25 ml) crushed red pepper
1/2 cup (120 ml) Parmesan or Daiya Dairy free cheese
long grain spaghetti
added:
bunch of chopped basil
1 can of drained garbanzo beans
3 chopped mushrooms
1 chopped tomato
1/2 chopped zucchini
zest of one organic lemon and its juice
Italian spices
1. Cook the pasta about 9 minutes.
2. Combine the ingredients in a bowl.
3. Drain the pasta, retaining 1/4 cup (60 ml) of the water.
4. Combine the pasta and ingredients in a bowl. Add a little of the pasta water.
5. Sprinkle some more chopped basil leaves over the top.
6. Serve witha
- Greek olivers
- slices of olive bread
- mix salad of avocado, lettuce, tomato, cuccumber with vinegar/water/olive oil and herb dressing
