Friday, December 8, 2017

12-8-17 Aglio Olio

The pasta gods have been good to me, granting me another night in pasta heaven.  Working on the outline for a Pasta Journal, I realized that for years I’ve been making Aglio Olio Crudo (oil and garlic uncooked) and not the traditional Aglio Olio. Tonight I decided to change that.


1.     Spaghetti
2.     Olive oil
3.     Garlic – 1large clove thinly sliced
4.     Butter –about 1 tbsp
5.     Red pepper flakes
6.     Parsley
7.     Salt and pepper
8.     Grating cheese


Cook the garlic and red pepper flakes in olive oil until golden. Be careful not to burn the garlic. Add the butter, parsley, and the pasta and mix well. I added about a ¼ cup of pasta water and a few drizzles of olive oil.  Serve with a parsley garnish.


Of all the pasta dishes I prepare this is the most personal. It triggers immediate treasured memories of my parents and our extended family. If I were to be granted oneå last meal, it would be this, and I would depart with a smile on my face.

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