Friday, June 3, 2011

Pasta Aglio e Olio

If you read my last post, you know I got a heavy duty garlic press for my birthday. I decided to put it to good use and make aglio e olio. The recipe I use comes from the America's Test Kitchen Family Cookbook. Which, may I add, is the most valuable cookbook you will ever add to your collection. 

Aglio e Olio is a simple and fast dish and although the ingredients are few and simple, the flavors are surprisingly big. You want to start with a pot of boiling and salted water and cook your linguine until al dente (reserving 1/2 cup of the water). The rest of the recipe is as follows:

So you start with 12 minced cloves of garlic, 11 of which you put in a skillet with 2 TB of olive oil. The key is to cook it over medium-low heat until it's golden and sticky, about 15 or 20 minutes.  Any higher fire and the garlic will burn and get a bitter taste. 

All the ingredients besides the pasta: red pepper flakes(1/4 tsp), chopped parsley(1/3 cup), lemon juice (2 TBS), garlic (12 cloves), and salt (dash or so).

After the garlic has cooked down and is golden and sticky, remove it from the heat and add in the rest of the ingredients. Then toss it with the linguine and add any reserved pasta water if necessary.

What are some of your favorite pasta recipes? 

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