Wednesday, November 4, 2015

PASTA AGLIO E OLIO RECIPE

Here is a delicious pasta recipe.  I'm not sure where we got it originally but it's been modified a bit over time by 2nd Man and we just love it.  

It's called "Pasta Aglio e Olio"...or "Garlic and Olive Oil Pasta".






Bring a pot of water to a boil and add 1 lb of pasta, we used a hollow tube spaghetti called "bucatini".  Once cooked, drain it and reserve 1 cup of pasta water.


Sauté the garlic and red pepper in the olive oil for about 2 minutes, stirring often, just until the garlic turns golden.  Don't overcook!  Add a bit of the pasta water to create a sauce, simmer for a minute or two to let it thicken up a bit.



Add your hot, cooked, and drained pasta to the pan with the olive oil and garlic.
Remove from the heat, stir the pasta around in the "sauce" and add about half the chopped parsley.  Stir it again and then just dish it up and serve.

Garnish with a bit more fresh parsley.  We sprinkled ours with some freshly grated Parmesan but of course, that's optional.  It's very good, especially with some lovely garlic bread on the side.  No meat, no veggies, but oh so tasty!

Ingredients:

1 lb spaghetti
1/3 to 1/2 cup olive oil
1 head of garlic, about 8 cloves
1 tsp red chili flakes (to taste, more for hotter, less for milder)
1/4 cup minced Italian flat leaf parsley
Freshly grated Parmesan cheese

Instructions with photos above

Enjoy!


28 comments:

  1. looks lovely, I would need a salad with it :-)

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    1. We have had a salad with it a few times. Depends on how hungry or not we are, ha.

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  2. this is one of our favourite back-up meals when we haven't defrosted something for supper or are out late or whatnot. i put a ton of parmesan on mine because i looooove parmesan. jambaloney, not so much. it's a delicious, filling and quick meal. yours looks deelish!

    sending love to both of you! your friend,
    kymber

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    1. Isn't it wonderful? And it's SO quick. I'm like you I love parmesan. Thanks!!!

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  3. Wow. that's a lot of garlic. I may scale that back some when I make this. Sounds good.

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    1. Very flexible, you can definitely us the garlic and pepper flakes to taste.

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  4. we eat this a lot around here! the more garlic the better!

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    1. Yep, love love garlic. That's what's nice about this though, you can make more garlic-y or less, and spicier or less...very flexible.

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  5. 1st Man,

    Looks amazing!!! Have you tried the 4 cheese pasta recipe from Ree Drummond, the Pioneer Woman.....omg, talk about heaven. I made that last night.

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    1. No we haven't but I will check that out. I love ANYTHING pasta, ha. And cheese? the more the better, lol.

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  6. What a simple recipe & looks delicious!

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    1. It really comes together so quickly. And usually, you have the ingredients handy.

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  7. This looks so good - and easy! It's going into my recipe box. Thanks for sharing it!

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    1. It's a winner for sure, very flexible and very filling and very quick!

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  8. Wow, that looks amazing and so simple! Thanks!!! I love garlic so there is no such thing as 'too much' for me, hahaha.

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    1. Same here, though sometimes I think those around me might think otherwise, ha.

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  9. Um, wonderful!!! Love it, thanks for sharing it with us and the beautiful pictures (that always make me hungry). Brian

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    1. Aw, thanks for that. Come back soon!!

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  10. I love this and have even made it on top of spaghetti squash when I am living the paleo life

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    1. Ooh, spaghetti squash, great idea, might have to try that sometime. Thanks!!!

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  11. I eat a version of this, but without garlic. I could eat pasta every day. Now, I only eat pasta once a week.

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    1. I could eat it every day too. I'm sure it's wonderful without garlic too. Thanks!

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  12. I LOVE garlic, olives and pasta, so this is one recipe I must try.

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    1. Hello! Thanks, it's definitely worth trying. Come back soon!!!

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