Category Archives: Pasta

Warm Garlicky Pasta Salad of Sprouted Lima Beans & Vegetables

Warm Garlicky Pasta Salad of Sprouted Lima Beans & Vegetables

  • Servings: 1
  • Difficulty: easy
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Warm Garlicky Pasta Salad of Sprouted Pulse & Vegetables






This one’s for all garlic lovers out there.

a pasta salad which can be enjoyed warm or at room temperature

I had some sprouted lima beans waiting patiently in the kitchen windowsill and each time I peeked into them, I felt as if they were telling me to get creative with them.

So I made up this dish in which I have combined the sprouted beans with wholewheat penne, vegetables and plenty of garlic. I wanted a very garlicky pasta and so experimented by adding loads of grated garlic towards the end to get the maximum flavour.

If you intend to try it, you can use the following recipe as a template and substitute the sprouted lima beans with sprouted (or even plain cooked) legume of your choice and ditto for vegetables.


1/4 Cup sprouted lima beans

80 Grams uncooked pasta

1 Large head of garlic

100 Grams brocolli

1 Pepper (colour of your choice)

10-12 Cherry tomato

2 Medium sized onion

2-3 Bird’s eye chilli

Juice of 2 limes or lemon

2 Tablespoons Worcestershire sauce

1-2 Tablespoons olive oil

1 Tablespoon crumbled feta cheese

4-5 Whole walnut

Salt to taste


  1. Steam the lima beans for 8 minutes. They should be tender yet retain a bite.
  2. Boil the pasta according to instructions on the packet. Drain and set aside.
  3. Peel and finely grate the garlic.
  4. Throw in the beans, pasta and garlic in an airtight container, toss well and keep aside. You can do this ahead of time.
  5. Wash and cut the broccoli in medium size pieces.
  6. Wash, de-core, de-seed and chop the pepper in medium size pieces.
  7. Wash the cherry tomato.
  8. Peel, wash and quarter the onion.
  9. Wash the chilli.
  10. In a large bowl, add the chopped vegetables, chilli, Worcestershire sauce, lemon/lime juice, olive oil and salt to taste.
  11. Mix well, cover and keep aside.
  12. Crack the walnuts and lightly toast them.
  13. Crumble the feta.
  14. When you are ready to prepare the salad, heat a frying pan and when hot, add the vegetables along with the marinade.
  15. Cover and cook for 8 to 10 minutes.
  16. Uncover and add the toasted walnuts, boiled pasta, steamed lima beans and garlic.
  17. Cover and cook for a couple of minutes till heated through.
  18. Take off the heat and let it sit for about 10 minutes. This will allow the pasta to absorb any excess juices.
  19. Transfer to a serving bowl or plate and add the crumbled feta.

Penne with Butter Bean & Avocado

Penne with Butter Bean & Avocado

  • Servings: 1
  • Difficulty: easy
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Penne with Butter Bean & Avocado








Remember my recent post on Butter Bean & Avocado Spread? Well, I had some leftover so decided to use it as a stir-in sauce for pasta.

the creamy butter beans and avocado merge with warm penne beautifully for a sublime pasta experience

Like my previous pasta recipe, this time too, I used wholewheat (as opposed to white) penne and didn’t feel like I was eating something “boring healthy”.

And like my previous Maggi recipe, this is also a one-step cooking method (if you leave aside the pasta boiling step).


3-4 Tablespoons Butter Bean & Avocado Spread (or to taste)

1/2 Cup uncooked chunky pasta of your choice

1 Yellow Pepper

1 Large Onion

2 Ripe tomato

200 Grams mushroom

A handful of basil leaves

2-3 Bird’s eye chilli

Head of garlic

Juice of 1 lime or lemon

1 Tablespoon mixed herbs or Italian seasoning

1 Tablespoon olive oil

1-2 Tablespoons pine nuts

Grated Parmesan to serve

Salt to taste


  1. Firstly, we need to marinade the vegetables for a few hours.
  2. Wash/wipe and halve or quarter the mushrooms (depending on their size).
  3. Wash, de-core, de-seed and chop the yellow pepper.
  4. Peel, wash and slice the onion.
  5. Wash and dice the tomato.
  6. Wash and slice the chilli.
  7. Peel and slice the garlic along its length.
  8. Combine the mushrooms, pepper, onion, tomato, chilli and garlic in a bowl.
  9. Add the olive oil, lemon juice, seasoning and salt to taste.
  10. Mix well, cover and refrigerate for 5 to 6 hours.
  11. When you are ready to prepare the dish, cook the pasta according to instructions on the packet. Drain and set aside.
  12. Dry roast the pine nuts till they tun a shade darker. Set aside.
  13. Wash and dry the basil leaves. Set aside.
  14. Heat a frying pan and add all the vegetables along with the marinade.
  15. Mix well, lower the heat, cover and cook for 10-12 minutes.
  16. Take the pan off the heat and stir in the boiled pasta, pine nuts, basil and butter bean & avocado mixture.
  17. Mix thoroughly and transfer to a pasta bowl.
  18. Sprinkle some parmesan and enjoy.


  1. This recipe can be enjoyed hot or at room temperature.

Healthy Whore’s Pasta, The Absorption Way

Penne Alla Puttanesca

  • Servings: 1
  • Difficulty: easy
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Healthy Whore's Pasta, The Absorption Way








Today, I would like to share with you my take on the famous Italian puttanesca (literal translation, “in the style of the whore”).

This recipe is the result of some green pepper, baby aubergine and french beans I had lying around in my refrigerator. I thought of adding them to a pungent puttanesca sauce to be enjoyed with some penne.

I cooked wholewheat penne using the absorption method (where you boil the pasta along with the sauce instead of boiling it separately and then tipping it in the sauce). The ratio of pasta to water should be 1:2. It is my favourite way of cooking sauce based pastas since it saves on time and washing up!

This pasta is one of the best I have ever cooked. It tastes just like a “normal” puttanesca except that it is more nutritious thanks to the extra vegetables and some toasted seeds.

to use some vino lingo, here’s a bowl of full-bodied, robust pasta which you won’t forget any time soon

A note on the pasta used. Till recently, I have been cooking and eating white pasta. I have now switched over to wholewheat pasta (fewer calories and carbohydrates) and I don’t notice any change. Many say that it is supposed to be chewier but I didn’t find this to be the case (unlike brown rice where I do taste the difference). So I feel as if I am getting the benefit of wholewheat pasta without sacrificing on taste.

Vegetarians can omit the anchovies.


1/2 Cup uncooked pasta

1 Cup water

2 Onions

1 Head of garlic

3-4 Fresh red chilli (or chilli flakes)

3 Large ripe tomato

1 Green pepper

4 Baby Aubergine

100 Grams french beans

Handful of fresh basil leaves

1 /2 Cup tomato puree

2 Tablespoons capers

2-3 Anchovy fillets

1 Tablespoons olive oil

Salt to taste

2 Tablespoons pitted black olives

1-2 Tablespoons sunflower and/or pumpkin seeds

Grated Parmesan to serve


  1. Peel, wash and dice the onion.
  2. Peel and slice or mince the garlic.
  3. Wash and finely chop the tomato.
  4. Wash and slice the chilli (if using).
  5. Wash, de-seed, de-core and chop the green pepper.
  6. Wash and snap the french beans in two.
  7. Wash, remove the top and finely chop the baby aubergine.
  8. Wash and shred the basil by hand or with a knife.
  9. Dry roast the seeds till they turn a couple of shades darker and start smelling toasty.
  10. In a bowl, add the tomato puree, anchovies, capers and olives.
  11. Heat the oil in a pan.
  12. When it is hot, lower the heat and add the onion, garlic and chilli (or chilli flakes).
  13. Add salt to taste, mix well, cover and cook for 5 minutes.
  14. Next, add the tomato and green pepper, cover and cook for 3 to 4 minutes.
  15. Next, add the aubergine, cover and cook for about 5 minutes.
  16. Now, add the basil, tomato puree, olives, capers and anchovies. Mix well.
  17. Next, add the pasta and combine it with the rest of the ingredients.
  18. Add water, turn the heat to high and bring the sauce to boil.
  19. Once bubbles start appearing on the surface, lower the heat, cover and let the pasta cook for about 15 minutes.
  20. Transfer to a bowl, garnish with the toasted seeds and sprinkle grated Parmesan according to taste.


  1. If you are a big anchovy fan like me, feel free to add more of it for an anchovy-y taste (if that makes sense!).

Guilt Free Pasta Salad

Guilt Free Pasta Salad

  • Servings: 1
  • Difficulty: easy
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Guilt Free Pasta Salad








Now that summer is upon us, my mind and stomach are turning towards luscious mangoes, juicy watermelon and cooling, fuss-free salads.

Here’s a pasta salad I made for last night’s dinner.

impromptu, good-for-you, balanced recipe of carbs, protein, dairy and vegetables

A little bit of pasta can go a long way if you load it up with vegetables. By this, I mean that you get the satisfaction of having had pasta while bulking it with all the good stuff.

You can use penne, farfale or any other chunky pasta of your choice.


1/2 Cup uncooked pasta

1 Chicken or vegetable stock cube

2-3 Tablespoons low fat, mild yoghurt

2-3 Cloves garlic

1 Teaspoon smooth mustard

1 Tablespoon hot sauce

1 Tablespoon olive oil

100 Grams broccoli

1/2 Cup mixed sprout

7-8 Cherry tomato

1 Yellow pepper

1 Small cucumber

1 Small bunch spring onion

Salt to taste

1 Tablespoon cider vinegar

1/2 Cup fresh parsley


  1. Boil the pasta with a pinch of salt and the stock cube according to instructions on the packet. Drain and put in a big bowl.
  2. Peel and grate the garlic.
  3. To make the salad dressing, whisk together yoghurt, mustard, hot sauce, grated garlic, olive oil and salt to taste. Refrigerate till ready to use.
  4. Wash and finely chop the spring onion. Add it to the pasta bowl.
  5. Wash and halve the cherry tomato and throw them in the pasta bowl.
  6. Char-grill the pepper on the burner and let it cool down. Cover and keep aside, the steam helps loosen the skin.
  7.  Once the pepper has cooled, remove the charred bits. Cut in half, remove the core and the stem and slice it. Add to the pasta bowl.
  8. Wash and dice the cucumber and add to the pasta bowl.
  9. Wash and chop the broccoli.
  10. Wash the sprouts.
  11. Steam the broccoli and sprouts till tender but still with a bite (approximately 7 to 8 minutes). Add to the pasta bowl.
  12. Wash and chop the parsley and add to the pasta bowl.
  13. Now toss everything together, add the salad dressing and toss once again.
  14. Drizzle with the cider vinegar, mix well and serve.


  1. You can use any hot sauce of your choice.
  2. Use a strong mustard for a bit of zing.
  3. You can peel the cucumber if you wish, I prefer it with the skin on.
  4. If you like garlicky dressing, increase the number of garlic cloves.
  5. I have a double-decker steamer so saved time by boiling the pasta and steaming the broccoli and sprouts simultaneously.

Non-dairy Creamy Pasta with Oats, Mushroom & Avocado

Non-dairy Creamy Pasta with Oats, Mushroom & Avocado

  • Servings: 1
  • Difficulty: easy
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Non-dairy Creamy Pasta with Oats, Mushroom & Avocado








Haven’t had pasta for quite a while and fancied a comforting bowl of creamy macaroni with mushrooms.

The earlier me would have made it with the classic béchamel sauce but the kooky me of today will not consider that option.

So I was wondering how to make a creamy sauce without butter, milk and flour and hit upon two healthy alternatives to get the velvety texture: instant oats and avocado.

Non-dairy Creamy Pasta with Oats, Mushroom and AvocadoTo bump up the nutritional value, I threw in a yellow pepper and some cherry tomato.

even for those on a low carb diet, pasta with oats, mushroom, avocado, pepper and tomato is a nourishing dish

One cup of béchamel sauce has approximately 280 calories. Ouch!

Creamy oats and avocado help make the sauce luscious and rich without the calories of a conventional white sauce. Sure, avocado is calorific but it has good calories and is very low in saturated fat (the same can’t be said about béchamel sauce which is high in saturated fat).

I cooked this pasta using the absorption method to avoid unnecessary washing-up. Absorption method involves cooking the pasta along with sauce rather than boiling it separately and adding it at the end. The other advantage of cooking this way is that it makes the sauce quite creamy.

The best part is that when you are eating this, you don’t even realise that it has oats in it. So this one’s for keeps.


1/2 Cup dried pasta (short variety like macaroni or penne or farfale)

2-3 Tablespoons instant/quick cooking oats

1 Small, ripe avocado

200 Grams button mushroom

1 Yellow Pepper

10-12 Cherry tomato

1 Onion

1 Pod garlic

1 Stock cube (vegetable or chicken)

1-2 Tablespoons hot sauce (optional)

1-2 Teaspoons olive oil

Salt to taste

Grated parmesan to serve


  1. Wash and chop the yellow pepper.
  2. Wash/wipe and halve the mushroom.
  3. Wash the cherry tomato.
  4. Peel, wash and chop the onion.
  5. Peel and chop the garlic.
  6. Heat the oil in a pan.
  7. Lower the heat and add the onion, garlic and salt to taste.
  8. Stir, cover and let this cook for 2 to 3 minutes.
  9. Uncover and throw in the pepper and cherry tomato.
  10. Cover and cook for 2 to 3 minutes.
  11. Uncover and add the dry pasta. Stir for a couple of minutes.
  12. Next, add the mushroom, oats, hot sauce (if using) and stock cube.
  13. Add 2.5 cups of water, mix thoroughly and turn the heat to high.
  14. Once it starts boiling, lover the heat, cover and cook for 10 to 12 minutes.
  15. While it is cooking, peel and finely dice the avocado.
  16. After 12 minutes (or once the pasta is cooked), add the diced avocado, stir, cover and cook for 1 minute.
  17. Take the pan off the heat and let it sit for about 3 to 4 minutes.
  18. Transfer to a pasta bowl and sprinkle the grated parmesan.
  19. Enjoy hot.


  1. Hot sauce is optional but it gives the dish a nice lift. I used my homemade one but you can use bottled sauce.

An Incredibly Easy Tomato Sauce for Pasta & Pizza

An Incredibly Easy Tomato Sauce for Pasta & Pizza

  • Servings: 2
  • Difficulty: easy
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An Incredibly Easy Tomato Sauce for Pasta






We kick-start the week with my signature tomato sauce which can be stirred into some hot pasta or used as a base for pizza.

it is fuss-free, simple to make and requires only a handful of ingredients

The only time consuming element of this recipe is the actual cooking time.  The longer you let the sauce cook, the better it tastes.

The photo above shows the sauce over a bed of spaghetti which was our salvaged dinner after the gnocchi disaster. The cheese that you see is cheddar. I thought I had some grated Parmesan in the refrigerator but turned out not the case. I was not in the mood to grate some and so made do with grated cheddar which was handy. It made the spaghetti taste quite nice and comforting and the tomato sauce lived up to its reputation.

For the sauce, I blend the tomato but if you don’t want to bother with getting the food processor out or whatever, finely chop the tomatoes and the recipe will work just as well. Instead of fresh tomatoes, you can also use canned plum tomatoes if you prefer.

The inclusion of red chillies is optional. Personally, I like a little bit of the oopmh they provide but you don’t have to add them if you don’t want to.


4 Large, ripe tomatoes

3-4 Tablespoons tomato puree

2 Onions

1 Pod of garlic

1 Cup fresh basil leaves

1-2 Red chillies OR 1 Teaspoon chilli flakes (optional)

1 Tablespoon olive oil

Salt to taste


  1. Wash and either blend or finely chop the tomato.
  2. Peel, wash and finely dice the onions.
  3. Peel and chop the garlic.
  4. Wash and chop the red chillies (if using)
  5. Wash and chop the basil leaves.
  6. Heat the oil in a saucepan.
  7. Add the chopped onion, garlic and chilli with a pinch of salt.
  8. Stir, cover and let this cook for 10 minutes.
  9. After 10 minutes, add the tomatoes, tomato puree, basil and some more salt to taste.
  10. Add half cup of water.
  11. Bring to boil, lower heat and let the sauce simmer for about 45 minutes to 1 hour.
  12. Serve hot over pasta or let it cool down and bottle it. Will keep well in the refrigerator for up to a week.

A Lesson in How Not to Make Gnocchi

Sweet Potato & Spinach Gnocchi






WordPress tells me that KookyCookyng “stats are booming” and that I am getting lots of traffic. This is very humbling to know and I welcome all my readers, old and new, with open arms.

In light of this positive development, you may wonder why I would want to post an experiment gone wrong.

When I had started this blog, I had told myself that I would share my kitchen successes as well as disasters. Talking about the latter would be a useful exercise for me (1) in case I want to attempt a particular recipe again, (2) in case my readers can take away any learning from my failure, and, (3) in case my readers can put me right based on their own experience.

While it is nice to celebrate triumph, it is equally important to acknowledge failure. And today’s gnocchi recipe was a complete failure, although you wouldn’t think so looking at those innocent looking pillows above!

I have some sorghum flour in my larder and was wondering how  to use it in an innovative way. Suddenly, I thought of gnocchi and so searched for sorghum gnocchi. Seems like it was not a kooky idea after all. There are some gnocchi recipes out there which call for sorghum flour.

Next, I thought of substituting potato with sweet potato. That was also a tried and tested option by some bloggers.

So far, so good.

Than, I came across a recipe for sweet potato and spinach gnocchi. My mind told me that this was even better (as in healthier) so why not give this a go.

So I boiled some sweet potato. Also boiled some spinach, squeezed out all the water and chopped it finely. Got some sorghum flour and got started on the dough which came together totally fine (or so I thought the time).

I managed to make ropes out of the dough, cut them into pieces and even indent them with a fork for that gnocchi effect.

Next, I refrigerated the gnocchi for a few hours.

The plan was to serve these gnocchi with some spiced up tomato sauce so I got started on the sauce which turned out totally delicious.

The excitement was building.

I put water on boil for the gnocchi and when it got to the rolling stage, I carefully dropped them in, one at a time.

Now, at this stage, I expected them to start surfacing but they didn’t. I didn’t want to disturb them and since I was supposed to boil them for only 3 minutes, I was standing over the hob to keep an eye on them.

Suddenly, I could see the water going cloudy. I put a fork in the water only to discover that  all the gnocchi had disappeared!!! They had basically broken down in the water.

It was disaster time.

As the tomato sauce was ready and waiting, I consulted my flatmate friend (I was cooking for us both and she was a very understanding guinea pig!) and we both decided to throw in some spaghetti in the same water; with sweet potato, spinach and sorghum, it was very nutritious so we thought it would be a shame to waste it.

The dinner was salvaged by the fact that the spaghetti cooked well in this – what I can only describe as – gnochhi water and it tasted divine with the tomato sauce.

When I look back over the recipe in my mind, I think the thing that went wrong was the fact that I didn’t use enough sorghum flour. For 250 grams sweet potato and a bunch of spinach, I used only 2 to 3 tablespoons. I should have used much more.

If I had sauteed the gnocchi in some olive oil (which I almost did before deciding to boil them), it would have been fine. And next time I make gnocchi, I will test a couple in boiling water first before adding the rest of the batch. Else the saute route is the one I will take.

All’s well that ends well and this is one time that I can honestly say to these sweet and innocent pillows:

mea culpa; it is not you, it is me

But I haven’t given up on gnocchi yet. If anything, this failure has made me even more determined to master the art of gnocchi making!

Marmite Spaghetti, The Kooky Way

Marmite Spaghetti, The Kooky Way









“First, I would like to thank my new blogger friend Teagan of Teagan’s Books for inspiring me to get into the kitchen for Nigella’s Spaghetti with Marmite. On her blog, Teagan has started Three Ingredients Serial which she describes as “a sort of culinary mystery”. Each new episode features three ingredients sent in by her readers. The latest episode features my favourite marmite by way of Nigella’s spaghetti recipe. As soon as I read it, I was like “I have got to make that”.”

“Which brings me to my second thank you of the night, my sister who had first told me about Nigella’s Spaghetti with Marmite. At that time as well, I was like “oh, I must make that” and had even bookmarked the page from Nigella’s website but never got around to it till I read Teagan’s latest episode.”

“Teagan and my sister, without you both, this post may not have come so thank you.”

MarmiteYes, yes, I am prepping you for the forthcoming Oscars and speeches galore :-). So now I stop my speech and I get off my faux Oscar stage to tell you about one of THE most easiest, THE most delicious and THE most memorable spaghetti dinners I have ever cooked (seriously, thanks to Teagan and my sister).

I am really and truly kicking myself as to why I did not make this any sooner

I know that marmite is one of those foods which those who have eaten either love of hate. I belong to the love camp as you can see by the industrial size marmite jar I have in my kitchen!

but I am pretty sure that even those who are not marmite-converts would like this spaghetti

As you can see by the photo, I have improvised Nigella’s recipe which is simply spaghetti, butter and marmite.

Yesterday, I had a pretty long and hectic day with no time for lunch and, therefore, I wanted to add some vegetables to the spaghetti to make the dinner more balanced and nutritious. I decided to pair the original recipe with mushrooms and green peas as I felt that they would work well with marmite. Also, I was out of spaghetti so used linguine (same thing to my mind although some purists may disagree). And the experiment totally worked.

So here’s my kooky version of Nigella’s Spaghetti with Marmite.


70-85 Grams dry spaghetti or linguine

200 Grams mushrooms

1/2 Cup green peas

1 Onion

2 Fresh red chillies

1 Tablespoon marmite

1 Tablespoon olive oil

Salt to taste

Freshly grated Parmesan (1 tablespoon to cook and some extra to serve)


  1. Boil the spaghetti/linguine according to instructions on the packet. Drain and set aside.
  2. Also set aside about half cup of water from the drained spaghetti, you will need it later.
  3. Wash/wipe and slice the mushroom.
  4. Peel, wash and slice the onion.
  5. Wash the green peas.
  6. Wash and finely slice the red chilli.
  7. Dilute marmite in the half cup reserved water.
  8. Add the olive oil, sliced onion, chill and a pinch of salt in a wide based pan.
  9. Put the pan on low heat, cover and let the onions cook for 5 to 7 minutes.
  10. Uncover, throw in the peas, cover and cook for 5 minutes.
  11. Uncover, add the mushroom and marmite mixed with water. Stir, cover and cook for about 5 minutes.
  12. Uncover, add the boiled spaghetti/linguine and 1 tablespoon of Parmesan cheese. Mix well, check for salt, add more if needed, cover and cook for 3 to 4 minutes.
  13. Transfer to a pasta bowl and eat hot with a generous sprinkling of Parmesan.

heavenly with a glass of full bodied red wine

Spaghetti Aglio e Olio, The Asian Way

Spaghetti Aglio e Olio, The Asian Way









This spaghetti almost didn’t get made since it was time for my dad to leave. Luckily, there was a change of plan and his stay got extended. On dad’s suggestion, I decided to replicate my signature spaghetti of olive oil, garlic and basil with currently-very-much-in-season fresh green garlic and coriander.

it is totally heavenly

I love the scent of fresh green garlic. It is more subtle and less pungent compared to the garlic we normally use. At the same time, it makes its presence felt in any dish you add it to.

Green garlic is a bit fiddly to clean and requires a lot of patience! But the end result is worth the effort you put in. If you can get your hands on some of this fresh vegetable, I would strongly urge you to try today’s recipe.

The following serves 2 persons.


250 Grams fresh green garlic

2 Packed cups fresh green coriander

2 Green chillies

200 Grams spaghetti or linguini

1/4 Cup good quality olive oil

Salt to taste

2-3 Tablespoons grated Parmesan cheese


  1. Firstly, clean the garlic. For this, you need to simply remove the hairy bits on the top of its head. Do this one garlic at a time. If the green stalk is fresh, retain it. Discard any yellow stalk.
  2. Next, chop the garlic and stalk, wash and keep aside.
  3. Clean and wash the coriander. If the stalk is tender, keep it.
  4. Wash and finely chop the green chillies.
  5. Place the olive oil, garlic, chillies and salt in a pot. Cover.
  6. Cook the spaghetti according to instructions given on the packet.
  7. When you put the spaghetti in boiling water and are timing it, get started on the sauce.
  8. Place the pot with oil, garlic and chillies, with the lid on, on a very low heat. The idea is to cook the garlic very gently. You don’t want to brown it or burn it. Keep an eye on it, stirring it occasionally.
  9. When the spaghetti is cooked, drain it and retain 1/4 cup water.
  10. Add the spaghetti, coriander and water to the oil and garlic.
  11. Mix it well, cover and let it cook for about 5 minutes.
  12. Transfer to spaghetti bowl, sprinkle some Parmesan and serve hot.


  1. I was out of spaghetti so used linguini instead. It worked just as well.
  2. You can use more olive oil and skip the water if you prefer.
  3. If you would like it spicy, add more green chillies.
  4. Don’t compromise on the quality of the olive oil you use in this recipe since it forms the base for the sauce.

This is what green garlic looks like as is and cleaned.

Green Garlic Waiting to be Cleaned  Green Garlic Cleaned








Doesn’t this Spaghetti Aglio e Olio look tempting?!

Spaghetti Aglio e Olio