|CLASSIC pasta||spaghetti aglio e olio (garlic and oil)|
Here is the most basic of pasta sauces. Yet, with wonderful ingredients, it will be totally satisfying. A true comfort food. And how wonderful to be able to put this recipe together, for a group or for one's own enjoyment, in a matter of moments. Note: no cheese with this dish!
for the sauce:
for the pasta:
Bring 4-5 quarts of cold water to a raging boil. Add a couple tablespoons of salt. Add the pasta, stirring it well to get it separated and mixed. Cook to al dente.
Put the olive oil and the garlic in a sauté pan (big enough to hold the pasta). When the garlic just starts to sizzle, or turn in color, add the chopped parsley and the red pepper flakes, plus salt. Stir it and set it aside until the pasta is done.
When the pasta is properly al dente, drain it; turn the heat on under the sauce, add the pasta to the sauce. Add some of ground pepper. Toss to coat to perfection. Serve immediately, adding the parsley sprigs for color.
Variations: (1) the parsley can be omitted; (2) take about 12 leaves of basil, torn into pieces, and put them in the sauté pan when the garlic starts to turn color.