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| Aglio Olio | ||
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| This is a simple dish. My philosophy for cooking is pretty much the same as music - use a few really good ingredients, mix 'em up in a stylish and appetizing way, and enjoy the results with the ones you love. This dish is quick and simple. It also helps if you love garlic. Garlic is very good for you! My Uncle Oscar says that just because you love garlic, it doesn't mean that you should use a boatload. Sorry Unc! This is a variation on the old Aglio and Olio (garlic and oil) or, Olley-Ole, as my friend Bobby Nocco says. You need good virgin olive oil. If you can't find virgin olive oil, at least try to find one that hasn't been too promiscuous. And finish it off with freshly grated Romano cheese. Ingredients: 4 Tablespoons (or more!) Olive Oil 5 cloves garlic chopped fine! 2 tablespoons (or more) of extra virgin olive oil 2 bell peppers (one yellow/one red, or two red peppers, or two yellows, or one yellow/one orange; you get the idea. No green peppers!) Seeded, cored and chopped. 2 tablespoons fresh, clean basil or parsley - If you use basil, cut or tear the leaves. If you use parsley, chop it up! 1 pound of penne rigati pasta Salt and pepper Freshly grated Romano cheese Put a bunch of water on the highest heat you got. Start the sauce as the water heats. Put the olive oil in a saucepan on medium-low heat. Add the garlic and cook until pale gold. Add the peppers and salt and pepper (I use crushed red) to taste. Stir it up. When the water comes to a raging boil, toss in a couple teaspoons of salt, and add 1 pound of penne rigati pasta. When the pasta is al dente, (all dented, or firm to the bite), drain and transfer to a bowl. Drizzle some olive oil on top, and toss. Add half the sauce, the basil or parsley, and toss again. Be gentle! Molto delicato! Don't bruise the pasta! (That's my Uncle Oscar yelling at me). Dish it up, adding a dollop of sauce to each plate. Top off with some Romano. Some people like Parmiggiano cheese, but I've found that the sharpness of Romano provides a nice contrast to the sweetness of the peppers. Then put on a Slim Man CD, light some candles, and... Watch Slim Man cooking! |
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