A good recipe for when the fridge is empty, this all-time classic is often called “aglio olio” (garlic and oil).–Keda Black
LC Improv Night Note
Scrounging for a late-night nosh? A no-stress supper? When it’s half past when you’d wanted to eat and you think the fridge is bare and the pantry empty, think again. The specific amounts of ingredients dictated by the recipe below work really quite well, although don’t let that deter you from playing loose and fancy free with the measures depending on how paltry your pantry. Consider it improv night.
Simple Spaghetti Recipe
- Quick Glance
- 15 M
- 15 M
- Serves 2
- 6 to 8 ounces spaghetti
- 3 large-ish garlic cloves
- 4 or so tablespoons olive oil
- A good pinch dried chile flakes (optional)
- Salt and freshly ground black pepper
- 1. Take out a large pot and bring at least 8 cups water to a rolling boil. Add some salt, then plunge in the pasta. When the water comes back to a boil, cook according to the package directions.
- 2. While the pasta is cooking, peel the garlic and slice it as thinly as possible.
- 3. When your pasta is ready, drain it, reserving a little of the cooking liquid in a bowl.
- 4. Place the pot or a skillet on medium heat and pour in the oil. Add the garlic and chiles and cook briefly, until the garlic just starts to turn golden. Remove from the heat and add the drained pasta and maybe 2 to 4 tablespoons of the reserved cooking liquid, as much as needed to get your desired consistency. Season with salt and pepper to taste.
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Simple Spaghetti Recipe © 2011 Keda Black. Photo © 2011 Deirdre Rooney. All rights reserved.
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