This week, we have a really interesting theme. I have decided to choose an international theme whenever Valli includes them. I love her creativity regarding the themes. This week we need to choose three capital cities with the same alphabet and cook a dish from the country. I selected R as the alphabet and chose three capital cities with R. For the first day it is Rome and the country is Italy. There was a reason why I came with R. I had today’s recipe in drafts and I wanted to use it for the international theme. So just to use the recipe I chose Rome and so Italy. Hehehe! Spaghetti is one of the Italian pastas loved all over the world. A thicker variety is known as the spaghettoni and the thinner version is known as the capellini. I am always amazed at the variety of pastas the Italians make. I have been watching Master Chef Australia and the Italian Nona Gina makes awesome pastas. Though I love to make them from scratch, the store bought packs make life easier.
When we go shopping, I make sure to buy some of Sruti’s fav ingredients. Last time we bought a pack of spaghetti. And on the pack there was this instruction for making Aglio e Olio. On the previous day, I read Archana’s post and was showing it to Sruti. She was so tempted and we decided to make it for Sunday’s lunch. As I didn’t have olive oil or cheese, I made the simplest dish using butter. Sruti was really happy because garlic is her new fav. The dish has so much of garlic flavour in it. As I added, the aroma was amazing. If you have olive oil, use it instead of butter. This is one of the easiest spaghetti recipes you can make.
Spaghetti – 100 gm
Butter – 2 tbs
Garlic – 4 pods, grated
Red Chilly Flakes – a generous pinch
Salt and Pepper To Taste
Coriander Leaves – 2 tbs
Cook spaghetti as per package instructions and drain and set aside.
Melt butter in a pan and add garlic.
Saute for sometime and add in red chilly flakes and coriander leaves.
Add in the cooked spaghetti, salt and pepper.
Gently mix everything and serve immediately.