Perhaps it is all about the garlic
It is Sunday night, and I am flying solo. I could make some toast, pour a glass of Pinot Noir and call it a night, but tonight, I want something more satisfying. Maybe because I am listening to Memphis Soul Stew, and this song makes me want to cook. Do you know it? He describes music like a recipe, call for a cup of bass, and a pinch of horn, or something like that, but I love it. Play it while you make this dish, and you will be inspired.
Okay, all that said, I need something simple tonight. I have poured myself a glass of Albariño, and I see that head of garlic, calling me—aglio olio…yes, I do, yes, I will, yes.
Don’t over think this one (or any recipe for that matter), mince some garlic, to your taste, boil some water, and dance in the kitchen. This is a signature dish, for me. It has the power to win you the love of the one you adore, so just lean into it.
You need: a head of garlic, a pound of spaghetti, a half cup of good qaulity olive oil, and a couple tablespoons of butter. (Yes, I said it, move on.) A pinch of crushed red pepper, a handful or more of grated Parmesan, and salt and pepper. Fresh parsley, if available, for garnish. (And a bottle of fruity white with bracing acidity.)
Ready? This is so simple…
Fill a pasta pot with water, turn it on high and throw in a good handful of kosher salt in there.
While it comes to a boil, use a large fry pan to heat the olive oil and butter over low heat. I put my stove on 2/10.
Peel and mince your garlic. I want a lot, so go for the whole head. You can always spend tomorrow alone. Some time by yourself is good for you.
Add your spaghetti to the boiling water. It need not be a roaring boil, just a boil. And, time it, the box is usually right, but plan on 10 minutes if it gives the the super useful “cook till done” instruction. (I love my family!)
Add the garlic and crushed red pepper to the oil/butter, and keep it on 1 or 2. Don’t brown it, just sweat it out!
When your pasta is still a bit hard to the bite, add it to your oil. Don’t strain it, just use a tong to pull it out, some pasta water will make it better, trust me.
Let it sit on low and marry a little, and pour yourself another glass of wine.
Stir, put it in a big bowl, and don’t take a small portion. You know you want a pile the size of your head. Sprinkle with grated Parmesan and a good pinch of Malden salt, crushed between your thumb and fingers.
Can you smell this? I really love this dish. Start to finish it takes 30 minutes to make, and it is the best thing I have ever eaten. Tonight, I am enjoying it, standing at the counter, in part because I am alone, but also because who has time to set the table when dinner only takes 30 minutes to cook? I am loving this Granbazan Albariño from Rias Baixas with it. The fruit cools the heat of the garlic and the red pepper—perfect pair.
How do you like your aglio olio? Share your secrets!
Cheers, Maria
