This is one of the easiest pasta recipes you will ever
make and it taste fabulous! Growing up my mom never made this dish neither did
my Italian Grandmother not sure why.
They are both gone and I wish I could ask them. Many years ago I started to take an interest
in cooking mainly out of necessity. My
wife was a nurse and worked weekends.
The kids would ask what’s for dinner dad. So I started trying my hand at cooking. The first meal I made was fried chicken! After that I was always looking for something
different to cook. But back to “Spaghetti
aglio e olio” my wife and I would order this as a side when eating at Italian restaurants,
now this is a staple in our house. I
would bet you have all the ingredients in your kitchen right now. You will need spaghetti, garlic, and olive
oil. That’s it! All you do is start your
pasta water (remember to salt the water after it starts boiling) pour olive oil
(olio) in a skillet add very thin slices of garlic (aglio) and sauté very slow on
a low temperature do not burn the garlic.
I also add a little sea salt. This should only take about 10 to 15 min. How
much oil and garlic? Well for my wife and me cooking about 3 oz of pasta I
would say about 2 oz oil and one clove of garlic. I don’t measure but taste as
you go you need enough oil to coat the pasta. That’s the base recipe but I generally
add a few more ingredients. I like to add some or all of the following: red
pepper flakes, chopped fresh parsley, pecorino cheese, Italian bread
crumbs. In fact almost anything goes. I
have even added a few capers. So
tomorrow night make your version of that wonderful dish from Naples “Spaghetti
aglio e oil”!
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while researching topics for our blog. We
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