Farfalle Aglio e Olio

Farfalle aglio e olio means Farfalle with garlic and oil, usually spaghetti is used for making this Italian pasta dish, but for a change i tried them with this bow shaped pastas. This dish said to be originate traditionally from region of Abruzzo, eventhough its quite popular all over the country. This dish is made simply by sauteeing minced or pressed garlic in olive oil, with red chilly flakes. Apart from it some chopped parsley leaves are added to this dish. Grated parmesan or pecorino cheese are used for garnishing, but according to some traditional recipes, cheese is not used in this pasta.

Pastas are kid's favourite, my kids can have pastas everyday anytime of the day, obviously while going to my monthly shopping i never forget to come back home with few kgs of different pastas. Pasta simply sauteed with veggies or served with sauces have their important place in our weekly menu.Usually this Aglio e olio goes for quarter cup of olive oil, but i used a tablespoon of olive oil and replace it with pasta cooked water.A simple, very quick pasta dish can be enjoyed with some salad or grilled meats for both lunch or dinner. After a month of blogging marathon, am running again blogging marathon for 3 days as usual and the theme of this week is Kid's delight-Fat free recipes. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#40. Sending this chivdas to Kid's Delight-Fat Free Kid's Friendly Recipes guest hosted by me, an event by Srivalli..

2cups Cooked farfalle
3nos Garlic cloves(minced)
1/4tsp Chilly flakes
Salt
1/4cup Pasta cooked water
Chopped parsley leaves
1tbsp Olive oil

Heat olive oil in a pan, add the minced garlic and saute until a nice aroma comes from.

Add the cooked farfalle, chilly flakes, saute for few minutes, add the pasta cooked water, cook everything in simmer until the water gets evaporates.

Finally add the chopped parsley leaves, toss gently.

Serve hot with salad.