There are many styles in making pasta, including meat, vegetarian, seafood, and fungi. A friend asked me if I could help introduce some delicious plain noodles.
There are also many varieties of plain noodles. Since I haven't purchased for a few days, I will use the ingredients I have at hand to make simple pasta for this friend! Moreover, this pasta is a very popular way to eat in northern Italy.
Today, the pasta we make is vegan. It does not use meat, seafood, or even cheese. This pasta is called "Garlic Spaghetti".
Garlic pasta
Recipe Recommendations
Steps for Garlic pasta
1
Main raw materials.
2
Pour water into the soup pot, sprinkle with 5 grams of salt, and bring to a boil.
3
Slice the garlic into slices and set aside.
4
Cut the peppers into small circles and remove seeds for later use.
5
Chop parsley and set aside.
6
All materials are ready.
7
At this time, the water is already boiling, so add the pasta in boiling water.
8
After adding the pasta, stir it with bamboo chopsticks and cook the pasta for about 10 minutes.
9
Heat a frying spoon on high heat and add olive oil.
10
Add garlic slices in warm oil and stir-fry over slow heat.
11
until stir-fry the garlic slices until they are slightly yellow.
12
Add in the pepper and stir fry several times.
13
Then add 60 grams of celery and stir fry several times.
14
Remove the cooked pasta, place it in a wok, and stir-fry with the vegetables.
15
Stir well over high heat.
16
Add salt to taste.
17
Add pepper to taste.
18
Finally, add the remaining 20 grams of parsley and stir well before serving.
19
After the pasta is taken out of the pan, sprinkle with a little cooked black pepper and serve. Characteristics of garlic pasta; refreshing color, rich garlic aroma, smooth taste, and delicate aftertaste.Garlic pasta Make Tips
1. When boiling noodles, you must add salt to the water; the water should have a faint salty taste. When adding the spaghetti, twist it with your five fingers to spread it out in a fan shape, and then stir frequently with bamboo chopsticks.
2. When frying garlic, add it to warm oil and sauté slowly over low heat; this way, the garlic aroma in the oil will be rich. Once the moisture evaporates from the garlic slices and they turn golden yellow, they will be crispy and delicious. Do not use high heat, otherwise they will be burnt on the outside and soft on the inside, and the garlic aroma will not be fully released.
3. Season with only salt and pepper. Celery can also be added later, which will make it more crisp and refreshing. If you do not like celery, you can use sliced zucchini as a substitute.