Spaghetti Aglio e Olio

by Louis Singh | dishalicious.com

I have to admit that aglio e olio (garlic & oil) is my favorite pasta dish to make. And I have to admit it's my favorite because it's so dang easy to make.

Warm smashed garlic & chili flake in olive oil, toss in your pasta with loads of fresh parsley and you're done. A simple peasant dish that explodes with flavor.

And versatility. Add some julienned swiss chard or kale. Toss in some roasted broccoli or cauliflower florets. Wilted spinach, roasted carrots, breadcrumbs, aglio e olio is a delicious blank canvas.

It's a great family-style dish, perfect for sharing. But it's so easy that I often fall back on it when cooking a quick meal for myself. Try this out and let your CSA box be your guide.

For 4-6 servings you'll need:

1 pound dry spaghetti

¼ cup extra virgin olive oil

6-8 garlic cloves, smashed and minced

2 tablespoons parsley, minced

1 teaspoon red pepper flakes

salt to taste

Here's how:

-Bring a large pot (6-8 quart) of water to a rolling boil. Season the water with about 3 tablespoons of salt. Taste the water, it should like the sea. Add the spaghetti and cook, stirring often, until al dente.

-Meanwhile, add the olive oil and garlic to a cold pan. Warm it over medium heat until it gently sizzles. You're looking to soften the garlic and extract all that beautiful flavor without browning (a.k.a sweat the garlic). Watch it carefully, because burnt garlic is no bueno. Adjust your heat as needed.

-Once the garlic has begun to soften, about 5-6 minutes, add the chili flakes. Add less for less heat, more for more.

-When the pasta is al dente, transfer it right from the pot into the pan with the garlic oil. The water clinging to the pasta is key and will help coat the spaghetti with the oil to make a sauce. Add the parsley and toss well.

And that's it. While the pasta is still hot, you've got more options. This is where you can fold in thin-sliced greens, toss in some spinach to wilt, or even julienned zucchini. Grate some Parmigiano or Pecorino over the top, or crumble in feta. (Though die-hard purists would scoff at the addition of cheese, as this is a proud peasant dish that needs no such luxuries. But hey, who's watching?)

Now take this technique and make your own recipes. Get cooking!

Got cooking questions?  We've got answers. info@dishalicious.com