Otto and the aljotti® team grow organic garlic as well as rapeseed and sunflowers on their small organic farm in the Altmark. A small factory then presses the organic rapeseed and sunflower seeds very gently and in raw food quality to produce fine oils. The perfect match to make pasta aglio e olio. Quick and easy for any occasion at any time of year.

Ingredients:

• 250 g Pasta
• 30 ml organic rapeseed oil ‘Bruschetta’ or ‘Garlic” from Aljotti
• 3 garlic cloves
• 1 fresh chilli pepper
• ½ bunch of parsley
• salt and pepper
• Optional: freshly grated parmesan cheese

Cooking instructions:

1. Finely dice or chop the garlic cloves, chilli pepper and parsley stalks and fry lightly in a pan with the rapeseed oil – low oil temperature, do not brown too much
   
   
   
2. Cook the pasta in salted water at the same time  
   
   
   
3. Shortly before the pasta is ready, add a little salted water (approx. 100ml) to the pan with the oil. CAUTION: Reduce the temperature of the oil in the pan beforehand 
   
   
   
4. Drain the pasta and finish cooking in the pan with the oil, garlic and parsley
   
   
   
5. Season to taste with salt and pepper – done. 😋
   
   
   
   

Tip: Serve the dish with Parmesan cheese as a topping, depending on your taste!