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Le Chaudron recipe
Pâtes à l'ail et huile d'olive
Garlic and olive oil pasta
⏱ 20 minServes 4Easy420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
400 g (14 oz)spaghetti
4 clovesgarlic, sliced
100 ml (½ cup)olive oil
1red chili, sliced
1bunch flat-leaf parsley, chopped
60 g (2 oz)grated Parmesan
- 400 g (14 oz) spaghetti
- 4 cloves garlic, sliced
- 100 ml (½ cup) olive oil
- 1 red chili, sliced
- 1 bunch flat-leaf parsley, chopped
- 60 g (2 oz) grated Parmesan
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Cook the spaghetti al dente in salted water; save a little cooking water.
- Gently heat the olive oil with the garlic and chili.
- Let the garlic turn golden over low heat for 3 minutes.
- Drain the pasta and add to the pan.
- Toss with a little cooking water to coat.
- Sprinkle with parsley and Parmesan and serve.
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