Fettucinni Aglio Olio ~ Nadeeya's style

Aglio Olio is an Italian term meaning Garlic and Oil. The original version mainly consists of nothing but Pasta, Olive Oil and Garlic with a dash of Chili Flakes. However there are other versions to the dish. Some people like to add mushroom, chicken, seafood.. etc. However way you like it. As long as the base is Olive Oil and Garlic.

This is mine. I usually use capsicum (bell peppers). But last night I used Zucchini instead.

Ingredients:
Half a packet of Fettuccine Pasta (I use San Remo's Brand)
3 table spoon of Olive Oil
5-6 cloves of garlic - minced
1 tablespoon of mixed herb (I use McCormick's)
a cup of dried mushroom (soaked in water for at least 5 minutes)
1 chicken breast - cut in cubes
1/2 of a normal sized Zucchini, cut in small cubes. (You can use Bell pepper or other vegetables if u want)
Salt & Pepper to taste.

For garnishing:
Chili Flakes
Parmesan Cheese


Method:

Boil the Fettuccine Pasta till Al-Dente. (Add about 1 teaspoon of salt to the water) Once boiled, quickly strain the pasta in a strainer and put it under running water. Set aside and add about 1 tablespoon of olive oil and mix it around so that the pasta doesn't stick together.

In a frying pan, heat up the olive oil and saute the garlic till it turns slightly yellow. Add in the dried mushroom (remove the water) and saute for another 2-3 minutes. and add in the mixed herbs.

Add in the chicken breast and saute until the chicken is cooked. (About 5 minutes). You can add some salt this time so that it absorbs into the chicken.

Add in the Zucchini and saute for another 2 minutes and finally add the pasta and mix thoroughly. Add salt and pepper to taste.

For that spicy taste, add the chili flakes and mix together with the pasta.

Serve with Parmesan Cheese on the side, because some ppl don't like cheese.



Here's mine that I cooked up for dinner last night.

* Al-Dente is a term of cooking pasta. You boil the pasta to a certain extent where it is nice enough to chew, not to mushy, not to hard. Cooked but still firm. At a proper boil, this takes between 3-5 minutes.