Aglio e Olio & Minimizing [RECIPE]
Good Morning Friends!
Before we dive into today’s recipe, who out there has been enjoying Marie Kondo’s new show on Netflix? I know I have! Admittedly I beam as she bows, welcoming herself to her clients’ homes. She glides in like an organization angel, with translator in tow, and creates harmony out of chaos. I’m one of those people who loves watching cleaning videos on YouTube. I love clean, bright, open spaces. When I began minimizing almost 2 years ago I got addicted quickly. I learned that I don’t really need as much “stuff” as I think I do. That’s not to say that I’m not a book hoarder, or that I don’t love having a pair of yoga pants for every day of the week because I certainly do. But in the spirit of Marie Kondo, and embracing my health journey this year, I’m finding myself drawn to keeping my every day items simple. Clutter free. And tidy. Where I once had a collection of mugs for tea time, now I use the same mug everyday for both black and green tea.
I have 1 giant jug for my water complete with a stainless steel reusable straw and I keep my cooking dishes simple as well. I have found that simplicity creates less anxiety. There isn’t a lot of visual stimulation because there isn’t clutter. It’s also easier to manage and clean, so… win-win!
So, too, is this recipe simple, easy, delicate, and delicious.
My daughter asked me what was for dinner the other night. “Aglio e Olio” I said, rolling the name off of my tongue. (Doesn’t everything sound better in Italian? 🙂 ). “Agee-o-e-Olioliolio” she said stumbling over the name, making us both giggle. “I think you put one too many Olio’s in there” I said with a wink. It was fun explaining to her what Aglio (garlic) and Olio (oil) is in Italian. This dish is as is states. Garlic is simmered and infused with olive oil. Then you toss it through a bed of hot pasta (angel hair in my case) and garnish with freshly chopped pasta, and a few sprinkles of Parmesan cheese. If you love garlic as much as I do, then I know you will love this dish. It only takes a few minutes to prepare and what you’ve created is a fragrant, piping hot bowl of pasta. Pause and inhale the smell of roasted garlic and slowly melting cheese. Smell the fresh parsley giving this dish an herb-y undertone. It’s divine. I hope you all enjoy it as much as we did. Stay tuned for more recipes to come. Have a beautiful Saturday, and as always, keep on cooking! ❤
Aglio e Olio
- 1 lb. spaghetti (I used angel hair pasta)
- 6 cloves garlic, thinly sliced
- 1/2 cup olive oil
- 1/4 teaspoon red pepper flakes
- Salt and freshly ground black pepper to taste
- 1/4 cup freshly chopped parsley
- 1 cup Parmesan cheese, grated
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and transfer to a pasta bowl.
- Combine garlic and olive oil in a cold skillet. Cook over medium heat to slowly toast garlic, about 10 minutes. Reduce heat to medium-low when olive oil begins to bubble. Cook and stir until garlic is golden brown, about another 5 minutes. Remove from heat.
- Stir red pepper flakes, black pepper, and salt into the pasta. Pour in olive oil and garlic, and sprinkle on Italian parsley and half of the Parmigiano-Reggiano cheese; stir until combined.
- Serve pasta topped with the remaining Parmigiano-Reggiano cheese.