Aglio e Olio pasta is the most simple and conventional Italian dish which is prepared using spaghetti type of pasta tossed in garlic, olive oil, and parsley. In my recipe, I have used lots of vegetables which definitely enhance its taste and nutrition. Sun-dried tomatoes and olives are the star ingredients which takes the dish to another level.
Prep time: 15 min
Cook time: 10 min
1/4 quantity of 500 gm packet Spaghetti Pasta
1/4 cup sliced green bell pepper
1/4 cup sliced red bell pepper
1/4 cup sliced yellow bell pepper
1/4 cup of sun-dried tomatoes
2 teaspoons of de-seeded canned olives
1/4 cup of red and yellow zucchini
5 teaspoons of olive oil. (you can add more as per taste and requirements)
Parsley for garnishing
2 Red dry chili crushed to make chili flakes
4 cloves of chopped garlic
1/2 teaspoons of mix Italian herb
1/2 teaspoons of black pepper
Salt to taste.
Take a container, add 3/4 level of water, salt to taste and 1 small teaspoon of oil to it.
Bring water to boiling, add spaghetti pasta to it and cook it till al-dente texture(i.e little bit firm to the tooth)
Once it is done, drain water, wash it with cold water to stop further cooking and toss it with the little bit of olive oil.
Put 5 teaspoons of oil into a pan and let it heat at low flame. Once it is done, add chili flakes and chopped garlic to it. Stir it continuously so that garlic doesn’t get burn. (more olive oil, much tastier, so can add as per your taste).
Then add all three bell peppers and broccoli to it. Let it cook for 3 mins and then add both types of Zucchini and sun-dried tomatoes. Let it cook for 5 min or till the veggies get little bit softens. It should not be overcooked.
Once all veggies are done, add spaghetti, pepper powder, Italian mix to it and stir it well.
Transfer it to the plate, pour little olive oil on it and garnish it with olives and parsley. You can add parmesan cheese, but it’s optional.