Friends all around me are producing babies, and I get so much joy from visiting them! I love seeing their toothless smiles and sleepy eyes. When I am not getting wrapped up in the sweetness of little human beings, I am tending to my own less adorable baby, the lab. And trying to make a dent in the pile of work that accumulated over my vacation (research is a zero-sum game, I’m afraid)). But at the end of the day, I’m greeted by my favorite big human being and all is well.
I can cook a good meal – it just takes me a day or two. Most notably, Karl thought his pasta aglio e olio, or pasta with garlic and oil, was not only phenomenal but extremely easy to put together.
With the attitude of an effervescent high school cheerleader, he raved about this simple dish and asked me several times to make it. I wasn’t completely sold on the idea at first. I have to admit it did not sound substantial enough to be a contestant for dinner.
Pasta Aglio e Olio with Italian Dry Salami
Equipment
- 1 Large pot
- 1 Colander
- 1 Large sauté pan
- 1 Wooden spoon or spatula
- 1 Knife and cutting board
- 1 Measuring cups and spoons
Ingredients
- ½ Pound Spaghetti
- ¼ Cup Olive Oil Extra Virgin
- 3 Cloves Garlic Minced
- ¼ tbsp Red Pepper Flakes crushed
- ½ tbsp Salt
- 2 tbsp Chicken broth or Reserved pasta Water (optional)
- ¼ tbsp ¼ Black Pepper freshly ground
- ¼ cup Fresh Basil sliced into thin ribbons (about 10-12 basil leaves)
- ½ cup Parmigiano-Reggiano freshly grated
- 10 slices Italian Dry Salami sliced into thin pieces (optional)
Instructions
- Cook the Pasta:Bring a large pot of water to a boil over high heat, adding ample salt to season the water. Add ½ pound of spaghetti and cook until al dente, about 11 minutes, stirring occasionally. Reserve 2 tablespoons of pasta water if desired, then drain the pasta in a colander. Rinse the pasta thoroughly with cold water to stop the cooking process, then set aside.
- Prepare the Garlic and Oil:Heat ¼ cup of extra virgin olive oil in a large sauté pan over medium heat. Once the oil is hot, add 3 cloves of minced garlic, ¼ teaspoon of crushed red pepper flakes, and ½ teaspoon of salt. Stir and cook until the garlic turns golden brown, about 2-3 minutes, ensuring it doesn’t burn.
- Combine Pasta and Sauce:Add the cooked pasta to the pan, along with 2 tablespoons of chicken broth or reserved pasta water if using, and ¼ teaspoon of freshly ground black pepper. Stir for 1-2 minutes until the pasta is evenly coated and heated through.
- Season and Serve:Taste and adjust the seasoning with more salt, black pepper, or red pepper flakes if needed. Remove the pan from heat and stir in ¼ cup of fresh basil ribbons, ½ cup of freshly grated Parmigiano-Reggiano, and the optional slices of Italian dry salami. Serve the pasta warm, garnished with extra cheese or basil if desired.
Video
Notes
Since I have been spending long hours at work, I haven’t had much time to prepare dinner, so I recently gave in to pasta aglio e olio and fell madly in love with the dish. It is perfectly simple, but so elegant.
Simple flavors and fresh ingredients. In this dish, you can easily taste and isolate every single ingredient that goes into it, which oddly enough, is often hard to do. The fresh basil. The salty Parmigiano-Reggiano (*not* parmesan!). The glutenous pasta. Even the freshly ground black pepper.
To give this dish some protein, I added strips of Italian dry salami. It’s an optional move, and the dish is just as perfect without it. I use spaghetti, which is not only gorgeous but also really fun to eat. The dish can be made on a whim, so you don’t have to forgo having a warm meal when you’re left with little to no energy at the end of the workday!
