2 SERVINGS | 25 MINUTES

SPAGHETTI AGLIO E OLIO WITH SMALL TOMATOES

A dish with four ingredients is never better than the best of them — here it's the olive oil, so pick the one you love most. The trick that sets this version apart from an ordinary aglio e olio is that the garlic is boiled before it's blended. Six minutes in boiling water takes away all the sharpness and leaves behind a soft, round and almost sweet garlic flavour. The cream made from garlic, Olivolja Extra Jungfru and parsley settles like velvet around the spaghetti.

In this recipe

Cold-Pressed Extra Virgin Olive Oil1 liter

ingredients

About 1¼ dl Nonna Elide Olivolja Extra Jungfru (80 ml for the garlic cream, 3 msk for the pan)
6–7 garlic cloves
50 ml boiling water
1 handful fresh parsley
2 tsk chilli flakes
About 10 small tomatoes
200 g spaghetti
1 dl pasta water
Salt

how to make it

Bring water to the boil. Halve the garlic cloves and add them to the boiling water. Let them boil for 6 minutes, then take them out.
Put the garlic in a blender together with 50 ml of the boiling water, 80 ml olive oil and half the parsley. Blend into a smooth cream.
Halve the small tomatoes. Heat 3 msk olive oil in a pan and fry the tomatoes over medium-high heat. Add the chilli flakes.
Cook the spaghetti one minute shorter than al dente — it will finish cooking in the pan.
Pour the pasta water into the pan and immediately transfer the spaghetti straight in.
Stir in the garlic cream and mix until the sauce coats the pasta and the spaghetti softens that last little bit. Season with salt if needed.
Top with the rest of the parsley, finely chopped, and serve straight away.

nonna's tips

Here you taste the olive oil all the way through — there's nothing to hide it. If there's ever a dish where it pays off to use the best bottle you have, it's this one.

Nonna vet bäst.