?

Log in

No account? Create an account

Previous Entry | Next Entry

Spaghetti aglio e olio (garlic and oil)

It’s hard not to love a recipe with four ingredients - this sauce is so simple, easy and flavorful.  Some people have a misconception about anchovies; I have a theory that most people who say they don’t like them haven’t even had them before. I was worried that Steve would be one of those people, so I didn’t bother telling him they were in the sauce. This could have backfired, but he loved the pasta, so all is well.
 
8oz Spaghetti
1/4 cup olive oil
4 large garlic cloves, minced
1 1 3/4- or 2-ounce can anchovy fillets, drained, chopped
 
Heat oil in heavy small skillet over low heat. Add garlic and cook 2 minutes. Add anchovies and cook until garlic just begins to color, 3 minutes.
 
Meanwhile, cook spaghetti in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Return spaghetti to pot. Add oil mixture and lemon juice and toss to coat. Season with pepper. Divide between plates. Sprinkle generously with parsley. Serve, passing Parmesan separately if desired.

Latest Month

July 2017
S M T W T F S
      1
2345678
9101112131415
16171819202122
23242526272829
3031     

Tags

Powered by LiveJournal.com
Designed by chasethestars