SPAGHETTI AGLIO E OLIO

2014-09-02 21.14.38

2014-09-02 21.24.14

VIBES: JESSIE WARE: “WANT YOUR FEELING

This is a dish my Mom used to make all the time growing up. It was one of the very first things I ever learned to make. It requires only a few ingredients; Garlic, olive oil, cheese, some parsley, cracked pepper. Thats basically it. Im all about those dishes that you can pull together with things you always have in the fridge. I have some construction happening in my place and its been difficult to cook anything lately. Recipes like these are crucial for uncomplicated, quick dinners. The only thing thats necessary to this recipe is saving some of the pasta water from the pot before you strain the cooked pasta. The starch in the water helps the minimal sauce come together and stick to the pasta.

SPAGHETTI AGLIO E OLIO (GARLIC AND OIL)
Kosher salt
1/2 pound dried spaghetti
3 TBSP good olive oil
8 large garlic cloves,  some cut into thin slivers and some minced
1/4 teaspoon crushed red pepper flakes
1/4 cup minced fresh parsley (or a few TBSP)
1/2 cup freshly grated Parmesan cheese, plus extra for serving


Bring a large pot of water to a boil. Add pinch of salt and the pasta and cook according to the directions on the package. Set aside 1 cup of the pasta cooking water before you drain the pasta.

Meanwhile, heat the olive oil over medium heat in a pot large enough to hold the pasta, such as a 12-inch saute pan or a large, shallow pot. Add the garlic and cook for 2 minutes, stirring frequently, until it just begins to turn golden on the edges-don’t overcook it! Add the red pepper flakes and cook for 30 seconds more. Carefully add the reserved pasta-cooking water to the garlic and oil and bring to a boil. Lower the heat, add 1 teaspoon of salt, and simmer for about 5 minutes, until the liquid is reduced by about a third.

Add the drained pasta to the garlic sauce and toss. Off the heat, add the parsley and Parmesan and toss well. Allow the pasta to rest off the heat for 5 minutes for the sauce to be absorbed. Taste for seasoning and serve warm with extra Parmesan on the side.

Adapted from this recipe

 

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