Wednesday, November 30, 2011

Lotsa Garlic Pasta or Pasta 4444


It is one of those days-again. I haven’t gotten to the grocery so I’m left with my pantry and a few staples. My staples always include garlic and pasta. I make sure I never run out of these because then I’m guaranteed that I can eat. Actually with pasta there are many ways to go but today I’m sticking with the basics. Aglio olio as the Italians would say. I’m not sure that my recipe is the same as theirs but I can assure you that this really hits my spot and I bet it would hit yours, too.

Pasta is a favorite of mine and I’m sure if you stick with me through my blogging life you will see many varieties come forth. It is simple and quick and this dish is also comfort food for me. (I guess I’m needing a lot of comfort this week.) If you don’t want the garlic you can do this with just cheese which is my daughter’s favorite. And if you don’t have garlic use garlic powder. The point I’m trying to make is that this can be whatever you choose it to be. I like it just the way it is but you could add cream for extra richness. Chicken if you want something more substantial. There is no wrong way to make this. SO—just do it and your tummy will be happy.

And sorry this is so short. Both kids just called and my husband needs something and the dogs are ready to go out. Just one of those days…

Simpler than Pie

Pasta with Lotsa Garlic or Pasta 4444

4T olive oil
4T butter  (or you could use all oil or butter)
4 cloves garlic chopped, sliced, smashed (I don’t care)
4T Parmesan cheese (parmesan reggiano, the good stuff)
½ t red pepper flakes
1 big spoonful of pasta water

1 lb spaghetti cooked al dente (not the mushy stuff)

ALWAYS cook your pasta in well salted water or it will have no flavor. And please do not run it under cold water. Where did that ever come from?

Garlic Butter Goodness
Melt butter and oil together over medium heat. Add garlic and cook slowly until golden. Add hot pepper flakes. (At this point you could add some cream or wine or lemon if you want but then it won’t be true aglio olio.) When pasta is finished cooking take a spoonful of the well salted pasta water and add it to your garlic. You should have a good sauce by now though you may want to season with salt.

Toss it well
Now this is my BIG TIP.  After your pasta is drained add the cheese first. This gives a good coating to the pasta which makes all that good garlicky sauce stick to it. Now stir in the sauce and toss well. Garnish with more cheese and parsley if you want. Add a salad and bread for a full meal. Got your fork ready?





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3 comments:

  1. that sounds divine and I love the tip about adding the cheese first! miss you!

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  2. Good write up - I use red pepper too! Not standard, but delicious. I could live on pasta . . .

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  3. I could live on pasta, too, but the problem is it likes to live on me!

    ReplyDelete