Sri Lankan Aglio Olio is a celebration of how simple ingredients combined can make a big impact. In Italy, an Aglio Olio comprises of linguine, good extra virgin olive oil, garlic and chilli. Whilst the pasta dish itself sounds oversimplified, it is the quality and complementary characteristics of the ingredients that draws out the flavours. And so here is an adaptation, Sri Lankan style 😊
Linguine/fettucine/spaghetti, garlic, red onion, green chilli, curry leaves, extra virgin olive oil, roasted curry powder (or store bought), shredded coconut, brinjal moju, sea salt, course pepper
Prepare brinjal moju, shred coconut and set aside. Boil your choice of pasta. 5 minutes before the pasta cooks – in a wide pan – add olive oil and tamper diced garlic, onion, chili and curry leaves in medium heat until golden brown. Add more olive oil and sprinkle with sea salt and coarse pepper. Turn off heat. Once pasta is cooked, strain and toss into the pan with the rest of the ingredients. Sprinkle on roasted curry powder, sea salt and coarse pepper to taste, more olive oil and then combine with brinjal moju. Serve on an individual’s plate, sprinkle fresh shredded coconut as you would with grated parmigiana. Enjoy!
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