Aglio e Olio (Fried Spaghetti with Garlic and Oil)

Don’t get cheap on me here; buy the best olive oil that you can afford and use fresh chopped tomatoes. You get extra points if you use heirlooms.

Ingredients :

1 pound of spaghetti ( I care the flimsy spaghetti or vermicelli)olive petroleum ( the best you could afford)red peppercorn flakes4 minced garlic clovesoregano or fresh parsleychopped tomatoes*Fresh Parmesan cheese

( * optional )

My great - grandma Sarullo used to make this traditional alimentary paste mantrap . you could get as creative as you ’d like , but the idea here is to celebrate the flavors of the olive oil – so no getting all heavy - Gallic - sauce happy with it . Do n’t get brassy on me here ; grease one’s palms the best olive oil that you’re able to give and use impertinently chopped tomato plant . You get additional points if you utilise heirlooms . Of of course , I ’m hoping that the tomato plant , herbs , and garlic will come from your garden .

Cook your spaghetti or vermicelli in salted boiling water . pay off attention to the pasta because you do n’t need it to over - cook . Spaghetti is done when it ’s “ al dente ” ( literally “ to the tooth ” ) , which think of there should be a slight resistance at the center of the pasta .

Just before the spaghetti is done simmering , tote up the olive oil to a enceinte het up saute pan along with the chop garlic and cherry-red peppercorn flakes . you could also add the chop parsley now if you ’d like ( to immingle the smell ) or tot it fresh later . run out the pasta from the weewee . When the ail is slightly embrown , toss the spaghetti into the pan .

have it fry for just a moment or two and fling it again to be indisputable all of the spaghetti touches the pan . Add your parsley or winter sweet at this clip . When it ’s heated through polish off it from the pan , add the unfermented tomatoes if you have them , and dish .

If the spaghetti is too dry for you , add some of the oil from the genus Pan . Feel free to have some olive crude on the table and fresh grated parmesan cheese for those who want to tot more flavor .

I have to remind you that Italians rarely ready with any form of cookery book . They do the mitt - measuring thing and just toss in whatever measurement they please – so you have full originative permission for this peach , too .

Manja !

Fine Gardening Recommended Products

A.M. Leonard Deluxe Soil Knife & Leather Sheath Combo

Fine horticulture receives a commission for items purchased through radio link on this web site , including Amazon Associates and other affiliate advertizement programs .

Get our late bakshish , how - to article , and instructional picture sent to your inbox .

Signing you up …

Fried Green Tomatoes

Celebrate National Garlic Month

Mema’s Spaghetti with Meatballs and Sausages

Wilted Greens with Garlic

Join Fine Gardening for a barren engaging live webinar featuring Dr. Janna Beckerman , a renowned plant diagnostician as well as professor emerita at Purdue University and the ornamentals proficient managing director …

When I spotted a especial sand dollar cactus ( Astrophytum asterias ) at the Philadelphia Flower Show a few months ago , I knew I was in trouble . With a delightful color form …

When we only prioritize plants we want over plants our landscape painting want , each season is fill with a never - ending tilt of chore : pruning , pinching , watering , treating , repair , and fertilizing , with …

Video

Touring an Eco-friendly, Shady Backyard Retreat

You must be thrifty when you get in the backyard of garden interior designer Jeff Epping — not because you ’re probable to trip on something , but because you might be dive - flush it by a pair …