Spaghetti Aglio e Olio...

We all have our busy schedules and find it so hard to figure out what to cook for dinner.  Marlin (the husband)  really likes when I surprise him with new dishes and they have to be quick during the weekdays.  I don't mess around with pre-made or pre-packaged foods to prepare meals.  I like to make everything fresh.  It just taste better and you get more nutrients.  Last week I was craving some pasta and decided to make Barefoot Contessa's Spaghetti Aglio e Olio recipe from her How Easy Is It? cookbook.  Super yummy!!!!!!

What you need...

  • Kosher Salt
  • 1 pound dried spaghetti, like DeCecco
  • 1/3 cup good olive oil
  • 8 large garlic cloves, cut into thin slivers
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 cup minced fresh parsley
  • 1 cup freshly grated Parmesan cheese, plus extra for serving

What you do...

Bring a large pot of water to a boil.  Add 2 tablespoons of salt and the pasta and cook according to the directions on the package.  Set aside 1 1/2 cups 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 sauté 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 for the sauce to be absorbed.  Taste for seasoning and serve warm with extra Parmesan on the side.

Simple, Fresh, and Yummy!

and I'm off and running...

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