Maghmour – Eggplant & Chickpea Stew
Maghmour, also known as Lebanese Moussaka, is basically an eggplant and chickpea stew. It is a lovely Middle Eastern, vegan and gluten-free dish with surprising and contrasting
Spaghetti Aglio e Olio
A classic. Spaghetti aglio e olio is probably the easiest Italian dish out there. It is a traditional Italian pasta, made with only a few pantry ingredients.
Basically, it’s made with spaghetti, garlic and olive oil. Most people like adding chili flakes too, and I also chose to add some dried oregano and a little bit of lemon juice for that extra flavor.
When I made these pictures, I actually used sesame oil. Just like olive oil, sesame oil is rich in unsaturated fats. However, the traditional spaghetti aglio e olio recipe asks for extra virgin olive oil.
Ingredients
- Spaghetti
- Garlic, 3 cloves
- Extra virgin olive oil, 4 tbsp
- Chili flakes, sambal or chili pepper, 1 tsp
- Lemon juice, 1 tbsp
- Bay leaf, 1
- Dried oregano, 2 ½ tsp
- Salt, 1 ¾ tsp
- Pepper, ¼ tsp
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How to make spaghetti aglio e olio
- Bring a pot of water to a boil and add one teaspoon of salt. Once boiling, add enough spaghetti for two people.
- Meanwhile, thinly slice the garlic cloves. Heat 4 tablespoons of olive oil (or sesame oil) in a frying pan. Toss in the garlic slices, but turn to low heat. Cook this for 1 minute.
- Add a bay leaf and one teaspoon of chili flakes or sambal (or just a chopped chili pepper) to the pan. Keep cooking on low heat, stirring every now and then.
- Cook the spaghetti until it’s almost al dente. This should take around 6/7 minutes. Remove from heat, and ½ cup of the pasta water to the pan. Also add the spaghetti. Make sure the garlic has a nice golden brown color before adding the pasta water and spaghetti.
- Also add one tablespoon of lemon juice, 2 ½ teaspoon of dried oregano, salt and pepper. Turn to medium heat and cook everything until the spaghetti is al dente and most of the liquid is gone. Buen appetito!
Spaghetti Aglio e Olio
Ingredients
- spaghetti
- 3 garlic cloves
- 4 tbsp extra virgin olive oil
- 1 tsp chili flakes, sambal or chili pepper
- 1 tbsp lemon juice
- 1 bay leaf
- 2½ tsp dried oregano
- 1¾ tsp salt
- ¼ tsp pepper
PIN IT FOR LATER:
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Hi there!
My name is Josca.
I am a Dutchie who is obsessed with plant-based food, sustainable living and exploring our planet.
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