Everything Bagel Spice Aglio E Olio Pasta · i am a food blog

When you think of bagels, do you think of New York? All of the Bagel spice? Cream cheese? And Montreal? There is a Bagels war and the main players are New York style bags in plush and soft and smaller in Montreal style.

I had both and I better like New York style bagels. The Bagels of Montreal that I tried were good, but … It was almost as if I would have preferred if they called them anything other than bagels. In addition, they didn’t have everything, so it was a brand against them. I mean, all that the bagels are, well, everything. Are you fans of all Bagel Spice? It’s a huge yes for me. I love the garlic onion and the pavements of poppy. So good.

I definitely took the sprinkling of the whole bagel spice on all things, a bit like a version of Japanese Furikake, which is a tasty tasty rice garnish that people generously use to add flavor. Hmm, now that I think about it, I have not yet had everything on the rice, but I will certainly do it soon.

In the meantime, all Bagel Aglio e Olio is roughly perfection. All you have to do is heat good quality olive oil, then breathe them with garlic and any Bagel spice. The oil plumps dehydrated onions and garlic and lightly grills the poppy seeds. The oil ends up being incredibly tasty and that’s what you throw the pasta. Finish everything with parm and you have a bowl of noodles in Bagel everything.

The only thing, if you are super sensitive to salt but you want even more goodness of Bagel, do not add all the bagel spices wildly – there is a huge amount of salt. Do not hesitate to mix your own salt bagel (they sell dehydrated onions, garlic and poppy seeds in the bulk section), then sprinkle your heart desire. I like to sprinkle on a bunch after the veneer, so there is a little crunchy garnish.

Good noodles!

All garlic garlic and spice oil in Bagel and oil

A simple pasta with all the bagel spice and parmesan

Service 2

Preparation time 1 minute min

Cook time 9 minutes min

Total time 10 minutes min

• 6 ounces Long pasta of choice I used Bucatini
• 2 tablespoon olive oil
• 2 clove garlic slice
• 2 teaspoon All Bagel Spice See notes
• 1/2 cup freshly grated parmesan

• Bring a large pot of water to a boil. Cook the pasta for 2-3 minutes to less dente (depending on the packaging time).

• While the pasta cooks, add the olive oil to a large skillet. Add the garlic and turn the heat to the medium. Cook, stirring, for a minute, then add the spice all bagel and continue to cook, stirring until the garlic is slightly golden.

• Add 3/4 cup of bubbling pasta water (be careful, it will sizzle and splash) and bring to a boil until it is reduced by half, about 2-3 minutes. Use pliers to move the pasta to the pan.

• Finish cook the pasta in the sauce, throwing from time to time, until the pasta is al dente. If dry, add a little more hot pasta water. If it is too soup, reduce to the high average.

• Remove from heat and mix with the cheese until melted and shiny.

If you are sensitive to salt, you may want to make your own Bagel spice and leave the salt aside, then the salt to the taste.
To make a saline without Bagel without salt: Mix 1.5 tablespoons with grilled sesame seeds, 1 tablespoon of poppy, 1 tablespoon of dried garlic and 1 tablespoon of dried onion.