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Pasta aglio e olio Recipe

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This recipe for Pasta aglio e olio is from The Gall Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Any combination a vegis - or, no vegis work with this recipe. We used mushrooms, olives and tomatoes for this.


1 pkg crimini mushrooms, sliced
Handful sliced olives
Handful sliced cherry tomatoes
Handful chopped fresh parsley
Splash olive oil
Sliced fresh garlic
Crushed red chili peppers
8 oz spaghetti or fettuccini pasta

Directions:
Directions:
Sauté mushrooms, set aside
Chop olives, garlic, tomato and parsley. Set aside.

Heat olive oil in large sauté pan. Add sliced garlic, and cook slowly and gently . . . Do not over cook, the garlic will taste to strong. Add crushed chili peppers. Add chopped tomatoes. Stir to combine flavors.

Meantime, boil water in large pot to cook pasta. Add enough salt, that the water tastes like the ocean. Cook pasta until it is about 1/2 done.

Add 2 ladles of pasta water and regular water to the oil/garlic/chili pepper mixture. This creates a ‘broth’ for the pasta to finish cooking in.

(My ladle equals about 3/4 cup liquid. All pasta water, may make final dish to salty . . . Adjust with combo of pasta water and unsalted water.)

Drain 1/2 done pasta, and add to the ‘broth’. Stir and cook until pasta is tender and liquid is absorbed.

Add mushrooms, olives and parsley.
Serve immediately.

Number Of Servings:
Number Of Servings:
About 4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This is really more of a ‘technique’ than a recipe. It results in the most flavorful, easy pasta dish! ANY vegis would be good. Or, traditionally, Italians add no vegis . . . Only parsley or chopped basil at the end.

 

 

 

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