Spaghetti aglio e olio

Spaghetti aglio e olio

Total: 25 Min. | Active: 25 Min.
vegan, lactose-free
Nutritional value / people: 668 kcal
, Fat: 32 g
, Carbohydrate: 79 g
, Protein: 15 g


2 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


200g spaghetti
salted water, boiling


5tbsp olive oil
5 garlic cloves, sliced
8 dried tomatoes, finely chopped
¼tsp salt
a little pepper
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How it's done


Cook the spaghetti in salted water as per the packaging instructions until al dente, drain.


Heat the oil in the same pan. Steam the garlic and tomatoes for approx. 5 mins., season. Add the spaghetti and heat gently.

Good to know
Tip: Steam the red pepper, deseeded and finely chopped, with the garlic and tomatoes.
Serve with: Grated Parmesan

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