Spaghetti aglio e olio. Sounds fancy yet it could not be simpler. Cook spaghetti or linguine or my favourite angel hair pasta. Meanwhile peel and slice garlic. Heat good quality EVOO in a pan and when the pasta is nearly ready toss in the garlic (I also like to add in sliced red chilli). Once garlic starts turning light golden toss in the pasta with a little bit of the pasta water and mix together. Serve sprinkled with shaved parmesan and some finely chopped parsley, oregano, marjoram or any green herb of choice for a little bit of colour (optional). Nice crusty garlic bread on the side and for a couple of bucks and 20 minutes of your time you’re sure to impress anyone.
Spaghetti aglio e olio. Sounds fancy yet it could not be simpler. Cook spaghetti or linguine or my favourite angel hair pasta. Meanwhile peel and slice garlic. Heat good quality EVOO in a pan and when the pasta is nearly ready toss in the garlic (I also like to add in sliced red chilli). Once garlic starts turning light golden toss in the pasta with a little bit of the pasta water and mix together. Serve sprinkled with shaved parmesan and some finely chopped parsley, oregano, marjoram or any green herb of choice for a little bit of colour (optional). Nice crusty garlic bread on the side and for a couple of bucks and 20 minutes of your time you’re sure to impress anyone.
EVOO?
What’s that?
Had to think there too for a minute… extra vergine olive oil
And that is why I loathe acronyms with all my heart.
Thank you for decoding it.