Aglio E Olio -David MacTavish, Hutchinson
Farm Kitchen, Burlington, ON, September 16
|Fast, easy, delicious.
Don't worry about exact proportions, it doesn't
1 pound spaghetti
6 tablespoons extra-virgin olive
4 tablespoons minced garlic
¾ teaspoon red pepper flakes
3 tablespoons chopped fresh
2 teaspoons lemon juice from 1
½ cup Parmesan cheese, coarsely grated
Start your pasta.
In a large pan on medium heat, cook (stir
constantly) 3 tablespoons of garlic (save 1
tablespoon for later), half the oil (3
tablespoons) and a pinch of salt until the garlic
is straw coloured, about 10 mins. Once the
garlic is done, remove from heat and add the
remaining raw garlic, chiles, lemon juice,
parsley, and a couple of tablespoons of pasta
water. Stir to keep garlic from sticking together.
Once you pasta is done, drain, and coat with
remaining olive oil, toss in garlic mixture.
Top with freshly ground Parmesan. Serve, we
like it with bruschetta!
-we use a garlic press to
mince the garlic, or you can very very finely chop
-Based on Cook's
Illustrated Aglio E Olio