OK, I’m kind of wimping out here as this week’s What’s Cooking Wednesday is probably the simplest pasta dish ever invented.
But that doesn’t mean it’s not good.
And it also doesn’t mean I haven’t seen it on Italian restaurant menus pretending like it’s all fancy and frou frou when really, every Italian has probably eaten this thousands of times when there was nothing else in Mother Hubbard’s cupboard (or, you know, when they were drunk and/or hungover).
I’m just sayin’.
Spaghetti aglio olio e peperoncino
(Spaghetti with garlic, olive oil, and hot pepper)
Peel 3 cloves of garlic, crush slightly. Set aside.
Chop up one hot pepper (or don’t if you’ll use hot pepper flakes instead), and set aside.
Once the water is boiling, add salt and pasta; remove when al dente and let sit in strainer.
Now heat a generous amount of oil, about 5 tablespoons, on medium heat, and then add the garlic, hot pepper (to your taste), and a bit of salt. Just let the garlic get a little brown, but be careful so it doesn’t burn.
Remove the garlic, add the pasta to the pan, and toss well together, leaving it all over the heat for about a minute as you mix.
And that’s it.
So seriously, please don’t ever spend money on this in a restaurant. I don’t ask much of you around here, so per piacere?
Other additions to this dish to make it more special include parsley, grated cheese, and even bread crumbs, but this is your basic Spaghetti aglio olio peperoncino, and it’s truly delicious as is.
P.S. Weather watch for Pasqua photos: it’s *extremely* windy and rainy right now, but I’m hoping that means it’ll clear up for the weekend–can’t stay like this forever, right?