Dinner for Four: Spaghetti Aglio e Olio

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

Freshly grated Parmesan

 

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.

 

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