Classic aglio olio spaghetti (variation)

Recipe (made 1 adult serving):
1 portion gluten-free spaghetti + 1 tsp olive oil
1 bunch fresh parsley (finely chopped)
5 cloves garlic (thinly sliced)
1 tsp cayenne pepper
1 Tbsp olive oil
2 Tbsp extra virgin olive oil

To serve, add -
1 tsp chilli flake
1 tsp shredded cheddar cheese

(1) Using a deep cooking pan, heat up some water till boiling. Add olive oil and put in pasta, cook till it is almost soft but still spongy. Immediately, drain over cold water and set aside.

(2) Using a frying pan, heat up olive oil and stir fry garlic till crispy. Once done, dish out and set aside.

(3) To prepare the aglio olio spaghetti, add extra virgin olive oil to the cooked spaghetti. Subsequently, mix in fresh parsley and cayenne pepper. Add in garlic slices, chilli flake and cheddar cheese and serve immediately.



I have done another variation using the stir-frying method (as i have extra cooked spaghetti kept in fridge).

Recipe (made 1 adult serving):
1 portion cooked gluten-free spaghetti
1 cup finely chopped parsley
3-5 cloves garlic (sliced)
1/2 tsp cayenne pepper
1 Tbsp olive oil
1 Tbsp extra virgin olive oil
1 tsp shredded grass-fed cheddar cheese

(1) Using a frying pan, heat up olive oil and stir fry garlic till crispy.

(2) Add in spaghetti and stir fry shortly. (note: over-cooked will turn mushy)

(3) Once done, stir in cheese and mix well. Toss in chopped parsley and cayenne pepper and serve immediately.