Friday, November 5, 2010

Spaghetti Aglio Olio

This simple dish is one of my favorite 'I want pasta on the spur but dont have a sauce' recipes.  It is very versatile and very forgiving. 

This time I used a very hearty whole-wheat-flax spaghetti and although we LOVED the heartiness of the noodles we were split on the topping.  I felt it wasnt strong enough to stand up to such a strong base but Bo thought it was great.  Either way it is an easy fix by using more garlic, more red pepper flakes or a few Italian herbs.  Or use a less dense pasta.

Either way, I recommend adding this to your repertoire of easy to throw together dishes.  Add a green salad or some sauteed greens and nutrition and taste buds will all be happy.

Spaghetti Aglio Olio
  • Small bunch fresh Italian parsley, finely chopped
  • 1/2 pound spaghetti
  • 1/4 cup extra-virgin olive oil
  • 3-4 cloves garlic, diced
  • 1+ tablespoons of crushed red pepper
  • Salt and pepper to taste
Bring salted water to a boil, and cook the spaghetti for about 6 minutes. Drain, reserving a cup of pasta water.

In a saute pan, heat the oil, garlic and peppers over  medium heat.  Cook until the garlic starts to sizzle and become soft.

Add the spaghetti to the pan with the olive oil, and mix well.  To make more of a "saucy" texture add hot pasta water, 1/4 cup at a time until the texture you prefer.  Sprinkle with parsley and parmesan cheese and serve immediately.

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