BY CHEF YUSUF (JOE) VARIAWA @ VELVET ON GRANT
AIOLI is a a traditional yet simple recipe for pasta , deriving from Naples in Italy , the dish is made lightly by sauteeing sliced minced or pressed garlic in some olive oil sometimes with the addition of dry roasted chilli flakes . And ofcourse tossing some spaghetti . The beauty part of this dish is that it takes less then 15 minutes to make , it’s quick , easy and wholesome.
We like to change it up abit and add a little bit more flavours AND some colour !
1 Pressed garlic clove
1/4 onion diced
30g Sliced olives
30g Cocktail tomatoes
Sliced Red pepper
Sliced Green pepper
Sliced Yellow pepper
Spaghetti ( store bought is fine ) if you make your own , even better. Salt and pepper to taste
Bring a pot of water to the boil and cook your spaghetti for 15 minutes , strain and rinse with cold water , put aside .
Put your pan on a high heat and add olive oil , add in your peppers and garlic and let them cook , add in the other ingredients once the peppers are roasted, add salt and pepper and then add your spaghetti . A little bit of fresh green chilli will be good just to get the tastebuds going abit Serve with chopped spring onion for garnish and enjoy .