This is still my 10-minutes-to-the-table dish. It is not only delicious but life saving when you need a meal and need it quickly. Add a green salad.
As you know from reading this blog’s sister site, I have been blogging FOREVER! The time has come to record many of these old recipes here on Heat in the Kitchen and A (Life) Time of Cooking. It is 17 years since I began blogging and 6 years since A (Life) Time of Cooking came into being. As part of those celebrations, during the next few months I am reblogging some of those recipes from 1996 – 2005. They are no longer in existence in the blogosphere, except , perhaps, where copied….. :) The recipe that appears below is exactly how it appeared when it first appeared on that blog long ago, along with the comments from that time.
Aglio e Olio (Pasta with Oil and Chilli)
Cooking Pasta, even making pasta from scratch, and serving with this sauce is so quick – 6 minutes or so when using existing pasta, about 30 minutes when making the pasta yourself. This is one of my favourite ways of eating pasta. The tastes are pure, and it lets the pasta itself shine through.
|400 g freshly boiled pasta||2 garlic cloves, chopped finely (I prefer chopped garlic, but you can crush it)||4 Tblspn great extra virgin olive oil|
|0.5 red chilli, or to taste||4 Tblspn grated parmesan|
Mix the drained pasta with the other ingredients. Serve.
For variation, add 1 – 2 tomatoes, diced; 1- 2 spring onions, sliced finely; and/or finely shredded zucchini. I particularly like the combination of oil, garlic, chilli, tomato, and spring onion. Throw in a handful of fresh basil leaves, or chopped parsley.
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