Spaghetti with garlic and oil are a classic, a delicious recipe that always pleases everyone. Here we offer the dish in a special version, enriched with olives and breadcrumbs, to give the spaghetti more crunchiness and taste. The result is something unique, fragrant and delicious, as well as healthy. Did you know, in fact, that stir fried garlic retains its antioxidant properties? In fact, even if allicin, the most important active principle of garlic, is unstable at high temperatures, cooking in a pan brings about changes that cause the development of other substances with a high antioxidant power, capable of counteracting the aging processes (Locatelli et al, Food Chem, 2017). Long life spaghetti is served, and what an aroma!
320 grams of whole durum wheat spaghetti
2 cloves of garlic
1 fresh chilli
2 tablespoons of pitted olives
100 grams of breadcrumbs
Extra virgin olive oil
Pink Himalayan salt
Heat a spoonful of oil in a pan, then add the breadcrumbs and toast for a couple of minutes, stirring frequently. Then remove from the heat and keep aside. Peel the garlic and cut it into slices, also cut the chilli into slices. Pour 60 ml of extra virgin olive oil into a pan, add the garlic and cook over low heat, in fact the garlic shouldn't fry but cook slowly. When the garlic begins to brown, add the olives and chilli, cook for another minute. Separately, boil the pasta and drain it al dente. Pour the pasta into plates and season with the prepared sauce, complete with the toasted breadcrumbs.