Spaghetti con olio d’oliva, aglio e olive

Ingredienti

• 250 grams / 8.8 oz spaghetti
• 7 cloves of garlic (minced)
• 45 ml extra virgin olive oil
• 50 grams / 1.7 oz green olive slices
• 2 teaspoons dried oregano
• grated Kefalotyri or Parmesan cheese (to serve with)
• freshly ground pepper

Preparazione

1. 1

   Cook the spaghetti two minutes less than what's instructed on its package leaving it very al dente. Also, make sure you season the water with plenty of salt. Once the pasta is cooked, save ½ cup (125 ml) of pasta water from the pot you boiled the pasta in.

2. 2

   Add this water to a non-stick pan together with all of the remaining ingredients (except the spaghetti).

3. 3

   Heat over medium heat. Once it starts to simmer cook for no more than 2 minutes.

4. 4

   Then toss in the pasta and cook for 2 minutes more stirring occasionally with a wooden spoon.

5. 5

   Serve with freshly ground pepper as well as plenty of Kefalotyri or Parmesan cheese on top.