Thursday, November 3, 2011

Spaghetti Aglio e Olio

She had never heard of spaghetti aglio e olio until him. She still can't say the name for the life of her, so usually she says, "Are you going to make that pasta you like?" or "Are we going to eat that pasta with lots of oil?" Now, except for feeling extremely guilty every time she eats it because although probably not much more unhealthy than everything else, it looks extremely unhealthy, she loves it. It is his favorite way to make pasta, so put us together and...well, we eat it a lot. (He says: not unhealthy! Not oily - just sooooo goood!)

Don't let everything just written scare you away. Seriously, this pasta is delicious, and haven't they always said that olive oil is the good kind of oil? The only real warning we can give to you about this pasta is that you have to like garlic. No, scratch have to LOVE garlic. Also, if you are with someone else make them at least take a bite, otherwise, they will not want to get anywhere near you for the rest of the night. That said, do not serve this on a first date!!!

Making spaghetti aglio e olio is easy peasy. All you need is:

2 bulbs garlic
Lots of olive oil
Salt, pepper, oregano, basil
Red pepper flakes if you want it to be hot

Cook the spaghetti according to the directions on the package.

While the spaghetti is cooking, heat up a pan with a generous amount of olive oil (sorry folk, we never measure so can't help you much. What is important is that it is enough to cover the amount of spaghetti you make). Let the pan with the olive oil get very hot, then add the garlic, cut up in small squares (do not use a garlic press, for this recipe you want chunks).

Let the garlic sit until it gets brown, add a good bit of salt, pepper, oregano, basil, and as an option red pepper flakes. Cook until hot and seasoning is also a bit brown.

Drain the spaghetti, add it to the pan, mix until olive oil is covering it all. Serve with bread (rolls best) for dipping into the leftover olive oil.

This is how he makes it. When she makes it (which is almost never because he has mastered the ratios of ingredients) she adds chopped up onion to it.

We guarantee that eating this will protect you from any is that garlicy!

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