Cherry Tomatoes Aglio e Olio Pasta | 10 मिनट में बनाएं चेरी टमाटर एग्लियो ओलियो पास्ता | ToN скачать в хорошем качестве

Cherry Tomatoes Aglio e Olio Pasta | 10 मिनट में बनाएं चेरी टमाटर एग्लियो ओलियो पास्ता | ToN

Spaghetti Aglio e Olio is a classic staple Italian pasta dish from Naples that translates directly to "garlic and oil". This pasta is easy & quick to make with minimum ingredients used. Cherry Tomatoes Aglio e Olio Pasta Recipe Serves - 2 Ingredients- 100 gm Cherry Tomatoes | चैरी टमाटर 3-4 No. (Finely Chopped) Dry Red Chillis | सूखी लाल मिर्च 4-5 No. (Thinly slice) Garlic Cloves | लहसुन 1/8 Tsp Lemon Zest | नींबू के छिलके का पीला भाग 1 Tsp (Finely Chopped) Fresh Parsley | पार्सले Water for Boiling Pasta | पानी उबालने के लिए 1/2 Tbsp Salt for Boiling Pasta | पास्ता उबालने के लिए नमक 150 gm Speghetti | स्पेगेटी पास्ता 1/2 Tbsp Salt | नमक स्वाद अनुसार 2-3 Tbsp Extra Virgin Olive Oil | अतिरिक्त वर्जिन जैतून का तेल 1/8 Tsp Salt | नमक स्वाद अनुसार 1/2 Tsp Oregano | ओरेगैनो Method • For this café-style recipe, use fresh cherry tomatoes, these are fresh from my garden. Wash them well before using. • Use dry red chilies and chop them finely. You can also use chili flakes instead. • Thinly slice 4–5 garlic cloves. • Grate the zest of half a lemon, rotating the lemon as you grate. Only grate the yellow layer, as it gives freshness to the pasta. • About 1/8 teaspoon of lemon zest is enough. This recipe only needs the zest, you can use the juice elsewhere. • Finely chop some fresh parsley. • Cut the cherry tomatoes into halves. • Bring water to a boil for the pasta. • Once the water boils, add a good amount of salt. Pasta should be boiled in salty water. • Add spaghetti and press it down gently. As it softens, it will submerge into the water. • When the pasta is fully submerged, stir once and let it boil for 10–11 minutes or until al dente (it should have a slight bite). • You can also check the cooking time mentioned on the pasta packet. • While the pasta is boiling, heat another pan on very low heat. • Add 2 tablespoons of extra virgin olive oil and let it warm for a few seconds. • Add the sliced garlic and dry red chili flakes. • Cook them slowly on low heat to release their aroma into the oil. • If the oil gets too hot, switch off the heat for a few minutes. • When the garlic starts to change color, add cherry tomatoes and a pinch of salt (this helps them cook faster). Stir well. • Cook the tomatoes on medium-low heat for 1–2 minutes until they turn soft and slightly mushy. • Gently press the tomatoes with a spoon or spatula. • By now, the pasta should be done. Taste to check doneness. • Once cooked to al dente, switch off the heat. • Add 2–3 spoonfuls of pasta water to the tomato sauce and stir well. • The starchy, salty water will help form a smooth sauce. • Add the drained spaghetti to the cherry tomato sauce. • Sprinkle dried oregano and stir everything well on medium heat. • Towards the end, add lemon zest and chopped parsley. Mix well. • Your delicious aglio e olio with cherry tomato spaghetti is ready. • Serve hot, garnished with extra parsley, oregano, and a drizzle of fresh extra virgin olive oil. Thanks Kanchan Vidhani Follow me on Instagram -   / tasteofnivaaz_recipes   Follow me on Youtube -    / @tasteofnivaaz