Wednesday, October 24, 2012
I love easy recipes. Ones that involve the least amount of ingredients and taste like you spent hours on them are usually my favorite. Aglio E Olio translates to ''garlic and oil'' in Italian and it tastes amazing. This is possibly one of the simplest pasta dishes to put together, but having good quality olive oil and fresh ingredients make a huge difference.
I'm currently working my way through a big bowl it as I type this. Completely worth a go if you are looking for something new, simple and elegant. And seriously, who doesn't have a crush on Ina Garten? That woman is perfection!
Spaghetti Aglio E Olio
(recipe from Ina Garten)
1 pound dried spaghetti
1/3 cup good quality olive oil
8 large garlic cloves, cut into thin slivers
1/2 teaspoon crushed red pepper flakes, (plus extra for serving if you like a little bit of a kick)
1/2 cup minced fresh parsley
1 cup freshly grated Parmesan cheese, plus extra for serving
Bring a large pot of water to boil. Add 2 tablespoons of salt.
Cook pasta according to directions.
Set aside 1 1/2 cups of pasta cooking water before you drain the pasta!
Meanwhile, in another saucepan heat oil to medium heat.
Add garlic and cook for two minutes or until edges turn brown. So important not to burn the garlic, so stir frequently.
Add red pepper flakes.
Cook for 30 seconds further.
Add reserved pasta-cooking water to garlic/oil/red pepper flakes.
Bring this mixture to a boil.
Then add 1 teaspoon of salt, reduce heat.
Simmer for 5 minutes or until liquid reduces by a 1/3.
Add drained pasta to garlic/oil/red pepper sauce and toss well.
Take pot away from heat, add parsley, parmesan and a little extra red pepper flakes & oil if you like. (I added a bit more parsley as well!)
Allow pasta to rest off heat for 5 minutes.
Taste for seasoning.