Spaghetti Aglio e Olio with cucumber salad
Ingredients for Aglio e Olio:
- 200g spaghetti (n°3)
- 2 tsp salt
- 4 – 6 cloves of garlic
- 70g olive oil
- A handful of parsley
- 400g water
- 8 cherry tomatoes
Ingredients for cucumber salad:
- 1 cucumber
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 2 – 3 tsp salt (for pickling)
- 1 pinch of pepper
- 1 pinch of parsley
Accesories:
Preparation:
- Peel the cucumber and cut into slices
- Place slices in salt and let sit for at least 1 hour
- Add the garlic cloves and parsley to the mixing bowl
- Use miximizer
- Let chop for 10 seconds/speed 8
- Remove miximizer
- Push the mixture down with the ray
- Add 50g olive oil (20g for later)
- Sauté for 2 minutes / 100°C / speed 1
- Add 400g water
- Add 2 teaspoons of salt to the water
- 6 min. / 100°C / level 1 Bring the water to the boil
- Put 200g spaghetti through the lid into the mixing bowl
- 15 min. / 100°C / counterclockwise rotation, stirring stage
- In the meantime, squeeze the cucumbers with your hands
- Dress cucumbers with 2 tablespoons olive oil and 1 tablespoon balsamic vinegar
- Season with pepper and parsley and stir
- Halve the cherry tomatoes and set aside
- Once the pasta is cooked, place it in a bowl
- Add remaining 20g olive oil, parsley and cherry tomatoes and stir
We wish you bon appetite!
