Spaghetti Aglio Olio

In our house, growing up, Sunday dinners and holidays meant
homemade pasta and a long-simmering meat sauce was on the menu.  If it was a holiday, we would add in a soup before tucking into homemade lasagna, manicotti or ravioli. The pasta course would be followed by a meat course and some vegetables, which would be followed by a simple green salad. Of course there
would be fruit and espresso and some form of dessert. It was, as my husband put
it, ‘marathon dining’ – eating as a sport. We would be at the table for a few
hours, lingering over our plates, talking, discussing, laughing and of course
sometimes arguing. We would rise from the table, bellies full of my mom’s home
cooking, which really meant that we were nourished, once again, by her love for us.

The recipe I am sharing today is more of an everyday pasta dish. It is perfect for when you want pasta at the last minute and you don’t want to go to much trouble…it is quick, easy and delicious. Both my husband and my dad love hot peppers and garlic so this dish suits them perfectly. I suppose you could dial down the spice a bit, but I say why bother: go big or go home. Mangia!

Spaghetti Aglio Olio (4-6 servings)

Fine sea salt

1 pound spaghetti

1/2 cup extra virgin olive oil

3-4 large cloves of garlic, minced (you can always add more)

2 medium sized hot chile peppers, seeded and minced (you could always add more)

Fresh ground pepper/red pepper flakes

½ cup finely chopped Italian (flat leaf) parsley or 1-1/2
teaspoons of dried parsley or Italian herb blend

Freshly grated parmigiano cheese

Bring a large pot of salted water to a boil and cook spaghetti until al dente.

While spaghetti cooks, heat the oil, garlic, chiles and pepper/pepper
flakes in a medium skillet/saucepan over medium heat, until the oil begins
bubbling. Add parsley or dried herbs, ½ cup of pasta water and ½ teaspoon of
salt to oil mixture and stir (It will bubble up, so handle with care.) Remove
from heat.

Drain pasta to a large serving bowl, add oil mixture, toss
and serve immediately. Pass the parmigiano on the side, and add to taste.