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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Keith's Spaghetti Aglio e Olio Recipe

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This recipe for Keith's Spaghetti Aglio e Olio is from The Moore Family Cookbook, 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:  
Dry Spaghetti, good quality Olive Oil, lot's of sliced Garlic, diced Chili Peppers, sliced Kalamata Olives, diced Feta Cheese, chopped fresh Italian Parsley, grated Parmesan Cheese.
Directions:
Directions:
Bring a large pot of heavily salted water to a boil. Add the pasta and cook 2 minutes less than the package indicates.

Meanwhile, heat a good amount of olive oil in a separate pan. Add the chili and garlic. Once they have infused into the oil add the olives. After a minute, remove from heat, and add one ladle of the pasta water to stop the cooking (so the garlic does not burn).

Put the chili garlic oil back on the heat. Drain the pasta (reserving another ladle of water). Put the pasta into the oil and stir. Add more water as necessary. Stir and let a sauce form. Turn off the heat and stir in the Feta cheese. Transfer to a serving bowl. Garnish with a drizzle of olive oil, the parsley and a small amount of grated Parmesan.
Personal Notes:
Personal Notes:
This is not a traditional Spaghetti Aglio e Olio, but it shares many of the elements of the traditional dish. Make sure you use really good quality olive oil for the best results. Use more garlic than you think you need. I sometimes add thinly sliced Chorizo Sausage as well.

 

 

 

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