My Version of Spaghetti Aglio E Olio

INGREDIENTS:

For 4 Serve

500g Spaghetti

8 Clove of garlic, slice thinly

1 Packet rocket leaf

1_1/2 Tablespoon butter

2/3 Cup olive oil

20-30 Fresh baby tomato

2 Tablespoon salt (for boiling pasta)

1 Tablespoon salt (for cooking)

Pepper to taste

METHODS:

Take a large pot of water to boil, add 2 tablespoon of salt and the pasta, cook the pasta according to the instruction on the packet. Before draining the pasta,  keep 1_1/2 cup of the pasta cooking water and set aside.

Heat up a large pot with olive oil at medium heat, add the garlic and stir fry until the garlic is about to turn light brown, add the tomatoes and cook for about 2 minutes. Slowly adding the pasta cooking water to the pot and bring it to boil.

Lower  the heat, add 1 teaspoon salt and simmer for about 3-5 minutes until the liquid is reduced by 1/2. Add the drained pasta to the pot and toss around.

Reduce the heat, add the rocket leaf, pepper and butter, continue toss it for well mix. Off the heat and is ready.