Thursday, October 9, 2008

Recipe: Spaghetti Aglio Olio

It seems silly to actually write down a recipe for aglio olio, but... I’m kind of a silly person. It’s a cheap, easy and satisfying dinner. The Silver Spoon suggests using parsley, which is good with it, but I always seem to chop and forget to add. They also don't mention the inherent flexibility of the recipe, and the authors would probably be disgusted at my American way of topping it with cheese. It's good with cheese.

1 lb dried pasta- I almost always use the traditional spaghetti, but… hardly a requirement
Finely diced garlic, between 2 and 8 cloves, depending how garlicky you like it (less is more if you want to be traditional about it, but I'm really a more is more kind of gal)
Dried chili flakes, ¼ to 1 teaspoon (you can use fresh, finely diced chile)
Olive oil
White wine (optional, and not traditional), about 2 Tablespoons to ¼ cup
Grated parmesan and/or pecorino (not even a little bit traditional, but tasty, and a mix of the two is best), about ¼ cup

1. While the pasta is cooking, heat oil in pan over medium heat.

2. Add the garlic and chile flakes, and cook until the garlic is a pale gold.

3. Add other ingredients (sun dried tomatoes, cherry tomatoes, whatevs) and sauté until cooked or heated through. If there is browning on the bottom of the pan, add a little water or white wine, and cook down.

4. Toss with the pasta, serve, and sprinkle with a little of the grated cheese.

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