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
Accessories:
Preparation:
- Peel and slice the cucumber
- Place the slices in salt and leave to stand for at least 1 hour
- Add the garlic cloves and parsley to the mixing bowl
- Miximizer insert
- chop for 10 seconds / speed 8
- Miximizer remove
- Mix the food with the Rochen push downwards
- Add 50g olive oil (20g for later)
- Sauté for 2 min. / 100°C / level 1
- Add 400g water
- Add 2 tsp salt to the water
- Bring the water to the boil for 6 minutes / 100°C / level 1
- Put 200g spaghetti through the lid into the mixing bowl
- 15 min. / 100°C / reverse, stirring speed
- In the meantime, squeeze the cucumbers with your hands
- Dress the cucumbers with 2 tbsp olive oil and 1 tbsp balsamic vinegar
- Season with pepper and parsley and stir
- Halve the cherry tomatoes and set aside
- Once the pasta is cooked, place in a bowl
- Add the remaining 20g olive oil, parsley and cherry tomatoes and stir
We wish you bon appétit!
