Spaghetti aglio e olio is a simple, classic pasta dish that dates back to Napoli (Naples). Add some diced tomatoes to the traditional recipe and enjoy the look and the taste of your Spaghetti aglio e olio for Christmas.
Put a pot of water on at high that is big enough to handle the spaghetti. Add a couple of teaspoons of salt. Put a pot or a high sided pan, that is big enough to handle the Spaghetti when cooked, on at medium low and add 1/4 cup of good extra virgin olive oil.
Chop up 5 large cloves of garlic and small handful of fresh parsley. Core, seed and dice a Roma tomato.
Add the garlic to the oil and watch that it doesn’t get brown. You want the garlic to be translucent not browned.
After the Garlic has softened up a little add the chopped parsley (or arugula or spinach) and the tomato to the pan and stir it all together.
When the pasta is cooked al dente pick it out of the pot with tongs or a big fork and spoon or whatever and put it in the pan with the veggies. Don’t worry about getting some of the pasta water in with the veggies, in fact you will want to add a couple of tbsp. to the pan after you get the pasta in. The starch in the water helps thicken the sauce. Add a quarter cup of grated parmesan cheese and toss it all together. Transfer it to a warm bowl and let it sit for a couple of minutes.
Then top it off with a little grated parmesan and serve up your Spaghetti aglio e olio! Bon Appetite!! Some good, crusty homemade bread is great for dipping in the oil and a chilled bottle of good Pinot Grigio helps too.
- 1/3 of a 16 oz. box of spaghetti
- 2 tsp. salt
- 1 pinch of red pepper flakes (optional)
- 1/4 cup extra virgin olive oil
- 5 large cloves of garlic. Chopped
- 1/4 cup chopped fresh parsley or 2 tbsp. dried
- 1 Large Roma tomato cored, seeded and diced
- 1/4 cup grated parmesan cheese
- Put a pot of water on at high that is big enough to handle the spaghetti. Add a couple of teaspoons of salt.
- Put a pot or a high sided pan that is big enough to handle the Spaghetti when cooked on at medium low and add 1/4 cup of good extra virgin olive oil.
- Chop up 5 large cloves of garlic and small handful of fresh parsley. Core, seed and dice a Roma tomato.
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- Add the garlic to the oil and watch that it doesn’t get brown. You want the garlic to be translucent not browned.
- After the Garlic has softened up a little add the chopped parsley (or arugula or spinach) and the tomato to the pan.
- When the pasta is cooked al dente pick it out of the pot with tongs or a big fork and spoon or whatever and put it in the pan with the veggies. Don’t worry about getting some of the pasta water in with the veggies, in fact you will want to add a couple of tbsp. to the pan after you get the pasta in. The starch in the water helps thicken the sauce. Add a quarter cup of grated parmesan cheese and toss it all together. Transfer it to a warm bowl and let it sit for a couple of minutes.Then top it off with a little grated parmesan and serve it up! Bon Appetite!! Some good, crusty homemade bread is great for dipping in the oil and a chilled bottle of good Pinot Grigio helps too.
