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Saturday, April 16, 2005

Spaghetti Aglio e Olio

No restaurant on earth would list this on their menu - it's too simple. But I'd seen it in enough cookbooks that talked about Italian cooking to start to believe that it actually was a real recipe. I've made it a few times now, and by gum it's great. Here's the idea: bring a pot of water to boil. While that's happening, mince a garlic clove and heat up some olive oil, say 2 tbsp, on med-low. Fry the garlic just a bit - don't want it to brown or anything - then take the pan off the heat. Cook some form of pasta, spaghetti is good, until al dente. Toss pasta with the garlic olive oil, plus any or all of: parsley, hot dried chilli flakes, breadcrumbs. Serves one. Kicks ass.
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