I’m old enough to remember when Catholics couldn’t eat meat on Friday, a sign of sacrifice we no longer practice. As a child, there were many alternatives for me since I didn’t eat fish then. It was either pizza or an Italian dish called agilo e olio, basically spaghetti with garlic and olive oil.
So it was a trip down memory lane for me to find this recipe for it on Cooking Professionally. Even if you don’t consider yourself a great cook, you can make this in minutes and impress your family and friends.
The recipe is simplicity itself.
• 1 pound spaghetti, uncooked
• 1/3 cup extra virgin olive oil
• 6 cloves garlic, thinly sliced
• 1/4 teaspoon red pepper flakes
• 1/4 cup chopped parsley
• 1 cup parmesan, grated, optional
I use only whole wheat or multigrain pasta these days, too much regular pasta can cause blood sugar issues for you.
Cooking it all is a nine-step process:
Cook the pasta in boiling water to your preferred doneness, for about 8-12 minutes.
While the pasta is cooking, heat a large skillet with olive oil over medium to medium-low heat.
Once the oil is hot, add the garlic and sauté, stirring constantly to prevent burning, until the garlic is just golden, for about 2 minutes.
Add red pepper flakes. (We never used these when I was a kid, adding them is optional for you.)
Remove the skillet from the heat.
Once the pasta is done cooking, transfer it to the skillet with at least 1/2 cup of the pasta water. The pasta water will help bind the sauce to the pasta.
Toss the pasta.
Add the parsley and parmesan and toss to combine.
And finally as my Italian-American grandmother would say, manga!