I thought I would stick with a pasta theme and post this very simple, almost non-recipe, for Spaghetti Aglio, Olio e Peperoncino (spaghetti with garlic, olive oil and pepper flakes.) This dish actually makes me think of a dear friend of mine, as it is her favorite. She is someone I consider an ‘eating buddy’ and our general rule is never to order something on the menu that is either a) so simple we can whip it up ourselves anytime or b) made from ingredients that are common and can be purchased just about anywhere. However, if this dish is on the menu, she is ordering it – going against both of our eating out rules. Tsk, Tsk, Tsk…. But, I can’t blame her, I guess, I really like it too!
This dish is pretty spicy so I would definitely adjust to your personal taste and comfort level. I had honestly never thought of the exact amounts for this recipe as I have primarily always done it by sight and/or taste. I highly suggest playing with it to your liking as well.
Mr. Foodie and I ate it as our main course, with a side of steamed broccoli but it would go well with lots of other veggies and fish, shellfish or poultry.
SPAGHETTI WITH GARLIC, OLIVE OIL AND PEPPER FLAKES
~10 Oz. Spaghetti
-3 Garlic Cloves, finely minced
-1 (to 1 1/2) Tsp Crushed Red Pepper Flakes
-1/3 Cup Extra Virgin Olive
-3/4 Tsp Salt
-1/2 Tsp Coarsely Ground Black Pepper
1. Boil Spaghetti noodles in salted water until al dente. They should have a little bite and not be overlooked at all.
2. Drain spaghetti well and place in serving bowl.
3. Add all other ingredients to Spaghetti and toss until well coated.
Note: This can be served warm or at room temperature. If you choose to serve at room temp, be sure to re-toss before serving.