Monday, June 6, 2011

Pasta Olio e Aglio

This pasta sauce is light and subtle, leaving the flavor and texture of the pasta to take center stage. Even though I order this in restaurants all the time, I've never made it myself before. Probably because I was worried about messing it up. But worries begone! it was surprisingly easy. The recipe I made serves four people, so either adjust it accordingly or invite some friends over for dinner.

1 pound / 450g fresh spaghetti or other pasta (I used linguine)
1/2 cup olive oil (preferably cold-pressed extra virgin)
3 garlic cloves, minced
3 tablespoons coarsely chopped fresh parsley
salt and pepper

you'll also need:
a pot for cooking your pasta
a medium heavy-bottomed saucepan
non-conductive stirring spoon (such as wood or plastic)
pasta strainer

1. heat the oil in your pan over low heat (between 2 and 3). Once you can feel it getting a bit warm, add your garlic and a pinch of salt.
2. cook the oil, stirring constantly, until the garlic is golden brown. You'll notice the oil starting to smell really olive-y before this starts to happen. Remove from heat and let sit: the garlic will continue to brown. Be careful not to let the garlic burn as this will taint the flavor of your sauce, meaning you'd have to start over.

3. during this time, bring a large pot full of lightly salted water to a boil. Put your pasta into the boiling water, stirring gently, and cook according to package directions (usually between 3 and 5 minutes), stirring gently.
4. when the pasta is cooked, drain it thoroughly, then put it back in the pot. Add the oil and garlic mixture, and toss thoroughly. Season with pepper, add the fresh parsley, and toss again to coat.
5. serve your pasta. Marvel at its delicate taste. Put some cheese on top if you want to (Parmesan or Adagio usually do the trick).

I got this recipe from Cooking for Today: Pasta.

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