Spaghetti Aglio e Olio—Classic Simplicity

June 14, 2009

Everything should be made as simple as possible, but not simpler.
~Albert Einstein

Albert was da bomb.

AGLIO e OLIO

1 lb. dried spaghetti or linguini
1/2 C extra virgin olive oil
4 plump, fresh garlic cloves, peeled and minced
1 t crushed hot pepper flakes

Sea salt and freshly ground pepper
2 T chopped parsley
Parmigiano reggiano and pecorino romano (optional)

Heat water in a large heavy pot to a boil and liberally add salt. Cook the spaghetti until al dente and drain.

Meanwhile, heat the olive oil in a heavy skillet along with the garlic and hot pepper flakes. When the garlic first begins to change color toss in the drained spaghetti, salt, black pepper, and parsley. Lightly grate with the cheeses (optional and contrary to tradition).

Pourboire: to alter matters more, consider tossing the pasta with drained, rinsed and dried capers then top with a boiled egg cut into quarters or eighths.

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One Response to “Spaghetti Aglio e Olio—Classic Simplicity”

  1. Alex Says:

    Had to check out what Albert Einstein had to do with pasta. Funny stuff, but still not sure about the AE/pasta connectioin.


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