Two years ago, when I wrote about Mark Bittman’s 101 quick meals, I added a few words about this personal favorite to make it 102. It’s lightning-fast but its primary appeal is how delicious a few perfectly fresh ingredients can be.
This is no time for old garlic or oil that’s even slightly off. In summer, when I can have garlic straight from a garden, I’ve been known to make this a few times in one week. I’ve made it for ages and always welcome its deception of taking no work at all but tasting otherwise.
Aglio e Olio (Spaghetti with Garlic and Oil)
1 pound spaghetti or other long pasta
4 ounces very fresh extra-virgin olive oil
8 cloves garlic, minced or chopped very small
salt
red pepper flakes (optional)
chopped flat-leaf parsley (optional)
Cook the pasta in plenty of salted water until al dente and drain immediately in a colander.
Over medium heat, heat the olive oil in a heavy-bottomed large skillet until hot and saute the garlic. When the garlic starts to color, gently add the spaghetti to the skillet and toss with the oil and garlic for a minute or two until well-coated and hot. Sprinkle lightly with salt.
Transfer to individual serving plates and top, to taste, with optional red pepper flakes or chopped parsley if desired.
Serves 4 – 6
Ella’s Note: Grated cheese is not served with this particular dish.
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I am with you, I have wanted to make this for a long time but never got round to make it yet, simple, quick to prepare and tasty. I like Mark Bittman’s recipes too : )
Hi, Janet. So often people who have this for the first time are amazed by how good it is. As one of my favorite chefs is fond of advocating, “A few good ingredients, simply prepared.” I’m all for that!
I agree with you. Less is more : )
OK, sounds good, and (you know me) easy! And I adore garlic and really simple but very tasty pasta! Check. Garlic I can get very fresh. I have a DRCSM* question, though: “How do I know if I have “very fresh” olive oil?
(I’m seriously undereducated, here.) I mean, I buy it at Trader Joe’s or a local Italian deli that swears it is the best, but I don’t know how “old” it is.
*Don’t Really Cook So Much
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Hi, Muse. You went to spam.
Hmph!!
Olive oil starts to turn rancid in 4 to 6 months. * The easiest way to check it is just to taste it, either on your fingertip or on a bit of lettuce. I think you’ll know rancid if you taste it. Ultra-fresh is always what you want for this sort of application or in a salad dressing.
I buy extra-virgin in small bottles because I don’t use it every day and I’d rather pay a bit more and use it up than buy an “economy” size that ends up mostly in the trash.
I think you’ll like this, especially with that great, fresh garlic!
*Quick edit – That’s 4- 6 months after being opened.
Oh yes it is, the cheese I mean. A light sprinkle of finely grated Romano cheese with finely chopped fresh basil is delicious. yum
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Hi, there. Of course you can put cheese on it if you wish — nothing is writ in stone — but it’s not customary and certainly isn’t necessary. Delicious either way!
Speaking of fresh, here I am fresh off two hard weeks on the docks and heading back for another couple of weeks of really hard, really long days as I meet deadlines. I’m in need of really quick meals because I get in from work so late and want “real” food but have no energy to cook. With a grilled chicken breast and a little salad – perfect!
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It does sound perfect, although after long days of labor I think at least one day a week a pizza sounds ideal!!