Saturday 17 December 2011

Spaghetti all'aglio e olio con spinaci

What?
Aglio is Italian for garlic, olio is oil and you get no points for guessing what spinaci is. Aglio e olio is a traditional Italian pasta dressing, its USP being that it doesn't need expensive ingredients such as bell peppers which cost ¥200 a piece (~INR 130). I had this two weeks ago at ITC Maratha and it tasted fairly interesting, so I decided to make it, and tossed some spinach in there too.

How did it look?
A posteriori
Somehow, whenever I make pasta, the sauce falls short. The same happened this time too, so I had to toss some more garlics and spinach separately and add it to the mix. It became better then. And some parsley on top. Also, I didn't throw all the pasta water away, thinking it would help the whole thing mix, but it still was enough to make it all wet. Lesson learnt.

4 comments:

  1. Spinach shrinks really badly when heated. You could dilute it with water and make a paste out of it. That might give you more sauce but not sure how it will taste.

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  2. That's right. But in this case, my intention was not to make a paste the way we make for Paalak Paneer. I just wanted it to be there with the garlic. But yeah, it wilts a lot.

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  3. Spinach is a rip-off :-| I'm sad it costs so much for what it reduces to.

    And glasses, sax :D

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  4. The first time I ate it was at a place called "Under the Mango Tree" in Bangalore and it was an instant favorite although, it wasn't cooked with spaghetti. When I tried this at various other places, it did not match the taste of Under the Mango Tree's preparation... Nice to see spinach added to it,if I were to eat it,my conscience would prick me less :P

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