FETTUCCINE AGLIO E OLIO

Fettuccine is a type of flat pasta, popular in Roman and Tuscan region. They are wider than Linguine and narrower than Tagliatelle. Usually Fettuccine is an egg pasta but now it is available eggless too. The name fettuccine derives from the phrase meaning ‘little ribbons’ in Italian language. Usually fettuccine is prepared in creamy sauces like Alfredo, marinara or spinach based sauces along with veggies and protein. But I prepared fettuccine Aglio e Olio. Aglio e Olio is a traditional Italian pasta, prepared using Spaghetti, Olive oil and garlic. Aglio e olio is widely popular in Naples and is a typical dish of Neapolitan cuisine. Aglio e olio means garlic and olive oil in Italy. It is a very popular as it is very easy to make with very popular as it is very few ingredients. That’s why it’s also popular as ‘ Easy Student’s recipe’.

Preparation time: 5 minutes
Cooking time: 15 minutes
Serves: 2 persons

Ingredients:
250 grams fettuccine pasta
2 tbsp olive oil
2 tbsp finely sliced garlic
1 tsp red chilli flakes
1 tsp oregano
1 tsp Italian mix herbs
1 tbsp baby corn roundels (par boiled)
1 tbsp capsicum, thin slices
1 tbsp yellow bell pepper, thin slices
Salt to taste

Method:

1. Take one broad vessel, add about 8 cups of water, turn on the heat and let it boil. Once it comes to rolling boil add salt, one tsp oil and pasta. Cook for 7-9 minutes. Don’t over cook, we need perfect al dente pasta. Stir occasionally.
2. Once cooked, drain and give cold water bath to stop further cooking. Reserve some stock (pasta water) for further use.
3. Heat olive oil in a pan, add garlic and sauté till it starts shrinking.
4. Add veggies and sauté for 1-2 minutes. Then add all spices and seasoning and sauté for 30 seconds.
5. Add pasta and mix well. Now add 1/4 cup of pasta water and cook for 2-3 minutes. Then turn off the heat.
6. Serve hot.

Note:

1. You can add cheese but I skipped it. Can add your choice of veggies or skip veggies too.