August 18, 2011
Simple, quick, and so satisfying, our whole family loves this pasta. I consider a big bowl of pasta to be the ultimate comfort food, so I reserve our spaghetti dinners for special family nights. Last week, after a seemingly endless (but fun) rotation of summer house guests, dinner gatherings, birthdays etc. (etc. etc), we were all in a bit of an after-the-party slump. It was the perfect time for pasta.
Our hectic schedule had also left us short on groceries and high on lazy, so I channeled my inner Italian and whipped up a simple Spaghetti Aglio e Olio. This classic pasta meal served with green salad made us feel much better as we sat outside chatting, laughing, and eating together.
Spaghetti Aglio e Olio
1/4 cup olive oil
3/4 lbs pasta
3 cloves of garlic, minced
1/8 tsp red pepper flakes
4 tablespoons chopped parsley
Cook pasta in large pot of boiling water – I usually add a good handful of salt to the water.
In a large sauté pan, on medium heat, add olive oil, minced garlic, and red pepper flakes. Cook for 2 minutes, taking care not to burn the garlic. Add a ladle full of pasta water and continue to cook for 3-5 minutes.
Strain the pasta and add to the sauté pan. Toss to coat, adding more water if it seems dry. Top with chopped parsley, grated Parmesan, and a drizzle of high-quality olive oil.