Aglia e Olios Recipe
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Ingredients: |
Ingredients: 1 lb spaghetti
8 oz (or more) parmesan – freshly grated
4-6 thinly bone-in pork chops
4-6 cloves garlic – peeled and sliced into ~2mm slices
olive oil
butter
salt
pepper
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Directions: |
Directions:The main trick to this dish is to ensure the pork chops are ready before the pasta is done cooking. Lightly brown the garlic in olive oil heated over medium-high heat. Generously salt and pepper both sides of the pork chops and then cook them in the oil and garlic. At the same time, boil about 2 quarts of water with about 2 tbs of salt (or more depending on taste). Boil spaghetti al dente according to directions. Once the pork chops are done, transfer to a separate plate and cover with foil. Turn heat under the pan in which the pork chops were cooked down to low-medium. Once the pasta has become al dente, DO NOT drain the water, but transfer the pasta to the pork chop pan (using tongs is helpful) and “fry” the pasta in the oil, garlic and pork chop juices, until slightly brown. Turn heat off and then pour most of the salted pasta water into the pork chop pan with the pasta, so you end up with somewhat of a “soup”.
Plating: in a deep plate or bowl, serve pasta, topped with 1-3 generous pats of butter. Pour some of the “soup” over the butter and top all of this with a generous amount of grated parmesan cheese. Salt and pepper to taste. Eat with fork and spoon. Pork chops can be served on the same plate or on the side.
Alternative notes: Aglia e olios can be made gluten free by using gluten free spaghetti. Barilla makes the best GF spaghetti for aglia e olios. If going this route, be sure to boil the 1 lb of spaghetti in about 2.5 quarts of water as it seems to absorb more water than regular pasta. |
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Personal
Notes: |
Personal
Notes: Italian for "Garlic & Olive Oil" (pronounced in my family AH-lee-ah OO-lee-ahs)
My grandmother, Yolanda (or “Yo” for short), and her family were from Naples, Italy. She and my great grandmother (Caterina or “Nona” to me) were phenomenal cooks – spending pretty much all day in the kitchen nurturing sauces of some sort or another and often carefully cutting out fresh pasta shapes. The intoxicating smells would permeate the house for hours to the point where we couldn’t wait to sit down to dinner and hear them command “Mangia! Mangia!”
They did not cook by recipes – but rather by touch, taste, and smell. I did my best to watch and learn over the years. Aglia e olios was a true family favorite among all the amazing dishes they would make and luckily one of the easier dishes to produce. And Grandma Yo and Nona forbade me to marry any man who did not absolutely LOVE eating aglia e olios (they would literally yell at me “Dani!!! Don’t you EVER marry a man who won’t eat aglia e olios!”). Luckily my husband, Sean, passed this test. Grandma Yo and Nona also forbade me to marry an Italian man, but alas, Sean’s family is also from Italy – oh well!
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