|The ragi spaghetti does have a distinct flavour but that goes well with simple ingredients like chilli and garlic|
It’s that time of the month again, when we go hopping! After two really interesting brushes with the Blog Hop Wednesdays I was eagerly waiting for what Radhika of Tickling Palates would have in store for June. This month I was paired with Swetha of Our Cherished World and as I was browsing through her space I saw several recipes that I would like to try too. Take a look and you’ll know what I mean, there are some really simple but unique dishes that she’s got.
I was in a fix about what to make and I couldn’t make up my mind. But when I got this fabulous organic ragi spaghetti from Auroville during a recent trip to Pondicherry and I saw a recipe for Spaghetti Aglio e Olio on Swetha’s blog, I put the pieces together and made this dish. It was good to note that she’d used wheat spaghetti instead of the usual one and that kinda motivated me to try the recipe with the ragi one that I had.
The dish is really simple, I’ve made it before but with the regular kind of pasta and what I like about it is that it can be rustled up in no time at all. I made this for dinner after work one evening and it was on the table in 12 minutes flat, including the time for boiling the pasta, and that’s just the most incredible part of this dish.
Spaghetti Aglio e Olio
150 gms of Organic ragi spaghetti (cooked as per instructions on the packet)
1 tbsp of olive oil
2 large cloves of garlic, chopped
1 ½ tsp of red chilli flakes
Salt to taste
Heat the olive oil in a pan and add the garlic to this, toss until the garlic begins to change colour. Now add the red chilli flakes to this and sauté for just about a minute, make sure they don’t burn, lower the flame and add the spaghetti to this. Toss the entire thing as the garlic, chilli and oil coat the pasta. Adjust seasoning and serve hot.
- Add a sprinkling of Parmesan cheese just before serving; it really brings all the flavours together. If you want to skip the cheese, then add a swirl of olive oil it rounds off all the flavours very well.
- Feel free to tweak the pasta dish by adding veggies or meat, I added some broccoli florets once simply because they were lying around in the fridge and they made the dish even more colourful and tasty.
- Serve this with plain garlic bread and it makes a nice, simple meal.
I’m sending this dish to Blog Hop Wednesdays – week 18
PS: My camera was behaving really weird so I’d to make do with this badly-taken photo from my phone! Sadness.