May 7, 2017

Spaghetti Aglio e Olio

In our home, we consider everyday a special day, and so we don't wait for special occasions to eat something special. Siguro na din because we are all foodies and I really like being in the kitchen, each chance we get, we gun for something out of the ordinary.

This plate is our own version of Shakey's Bunch of Lunch.  Instead of having spaghetti with meat sauce, I made Spaghetti Aglio e Olio (Spaghetti with Garlic in Olive Oil) since the tomato sauce would be redundant, as pizza already had tomato sauce.


What's In It?

300 g spaghetti
1 liter water
1 T salt

1/2 c extra virgin olive oil
1 head garlic, peeled and sliced crosswise
1 c Parmesan cheese
1/2 cup fresh parsley, chopped
1/2 t salt
1/2 t ground black pepper
1 t crushed red pepper flakes

Kitchen Conjugations:

Boil water in a large pot over high heat. When water gets to a rolling boil, add salt and slowly add in spaghetti.  Stir to ensure the pasta doesn't clump together.  Cook covered for 8-10 minutes, until spaghetti is al dente.

Collect a cup of water from the pot, set aside, and drain the pasta.  Set aside.

In a deep pan or wok, heat olive oil over medium heat.  Saute garlic for about 2 minutes. Add in the pasta water and increase heat, bringing the mix to a boil. Lower heat and simmer for 5 minutes.

Remove from heat.  Add in the pasta, parmesan cheese, red pepper flakes, black pepper and chopped parsley. Toss well to distribute the sauce evenly. 

Sprinkle with more parmesan cheese if desired.  Serve hot.