Typically when you’re home and hungry, the first thing you do is open the fridge and see what’s in there. Unless you just came back from a ball out trip from Trader Joe’s, chances are you’re going to be very disappointed. Being that it’s mid-January, you’re left with the choice of baring the cold to go out to eat, or waste money on mediocre delivery. (Let’s be real, doesn’t matter how many ‘gourmet delivery’ services there are nowadays, those places always throw on an extra $5 delivery free on top of that ridiculous minimum charge, and are never open past 10PM. )
Maybe some of the best advice I can give to someone who is young and hungry is to ‘close the fridge & open up the pantry’. All those cheap dry items you have stacked on top of one another in your cupboard is real food! So long as you keep always onions & garlic on hand, you will never starve again.
Spaghetti Aglio e Olio, translated, Spaghetti with Garlic and Oil is a traditional Italian dish from Naples. Like every recipe, there is debate about the authenticity of additives in the dish like chili flakes or cheese, but all that matter is what tastes good to you. If you have a little extra parmesan cheese in the fridge, consider yourself blessed and add as much as you’d like to your finished pasta.
Fresh parsley is used in this recipe for garnish. Sometimes you need to throw on a little fresh herb here and there.
- 250 g dry spaghetti (½ packet)
- 3 garlic cloves, thinly sliced
- 1 TBSP parsley, chopped
- ½ tsp dried chili flakes
- olive oil
- salt & pepper to taste
- Bring a large pot of water to boil, seasoning well with plenty of salt. Cook pasta according to instructions on packet. Save pasta water when draining.
- In a large sauce pan set over medium heat, add a lug of olive oil, along with garlic & chili. Be careful not to burn, reduce to low if needed.
- Add cooked pasta to the pan with garlic, along with a ladle of the pasta water.
- Taste, and adjust salt and pepper.
- Once water has cooked off, garnish with parsley & serve.