Tomorrow, my son heads back to school. For us, it's the unofficial signal that summer is over...and, as usual, the feeling is a little bittersweet.
I'll miss the freedom of summer, that attitude of not taking anything - from schedules to "to-do" lists - too seriously. We trade that in for a world filled with a little more structure and routine once again. I'm not altogether against that so I have mixed emotions. What I resolve to do is accept and appreciate. I actually enjoy the change in seasons, having different things to look forward to at different times of the year. And as we all know, the clock continues to tick (quickly) and given the inevitability of it, it's best to simply embrace it.
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| It's time for simple - simple and easy meals like spaghetti with garlic and oil |
While I'm sorting out all my feeling and organizing schedules, I thought I'd drop in here with a simple pasta dish. Spaghetti aglio e olio, or spaghetti with garlic and oil, is one of my all-time favorites. This version calls for anchovies and I think it's all the better, more flavorful, because of it. It's one of those almost-pantry pasta dishes that I love to whip up when I want something easy yet hearty and comforting to eat. I call it "almost" pantry pasta because of the parsley - it's kind of a must-have in this dish and for me, that often requires a trip to the grocery store. Since I go to the grocery store several times a week, it's not much of an issue for me.
All the talk about spaghetti carbonara recently had me thinking about this simple pasta - inexpensive and quick, yet tasty and reliable enough for company or just as a quick dinner when you're busy like we all will be heading into the Fall.
The last time we had this, about a week or so ago, I had some meatballs on hand so I plopped a few on the side for the fellas. This pasta is great with some protein but I love it just as it is, with nothing else. The anchovies and garlic, not to mention some good olive oil, packs the pasta with a lot more flavor than you might expect.
Maybe this is already a family favorite of yours...or maybe you have other quick-easy-and-delicious dishes up your sleeve for the busy months ahead. If that's the case, please share!
Not every recipe for spaghetti aglio e olio calls for anchovies but this one I use does. So...I guess this would be the time when I tell you that you shouldn't shy away from anchovies, that if you don't think you like anchovies, you have to try it anyway because it doesn't taste fishy at all. We've all heard it a million times but it's all true, if you ask me. I always keep anchovies in my pantry and it's a terrific "secret" ingredient, or a great way to add some complex saltiness, to many dishes.
Aside from anchovy filets, you obviously need plenty of garlic and good olive oil. Those ingredients, along with some red pepper flakes and fresh parsley, create something magically delicious yet simple.
Here's to eating well this Fall, and in every season!
Recipe:
Spaghetti Aglio e Olio (Spaghetti with Garlic & Oil)
Adapted from Rachael Ray
- Serves approximately 4 to 6 -
1 pound dry spaghetti (I like the De Cecco brand)
4 tablespoons extra-virgin olive oil
6 anchovy filets
6 large garlic cloves, minced or pressed through a garlic press
Crushed red pepper flakes
1/3 to 1/2 cup chopped fresh parsley
Salt and pepper, for seasoning
Bring a large pot of water to a boil. Salt generously and add spaghetti. Cook until just al dente, according to package instructions.
While pasta is cooking, place olive oil in a large skillet over medium heat. Add anchovy filets and a pinch or two of red pepper flakes. Stir and cook until anchovies meld into the oil, about 1 1/2 minutes. Lower the heat, add garlic and stir together until just fragrant (be careful not to burn the garlic). Add cooked spaghetti, a ladle of the pasta cooking water, and most of the parsley. Toss everything together for a minute so the pasta gets a chance to absorb the flavors (you can add a bit more pasta water, if needed). Season with freshly ground black pepper. Taste and season further with salt and pepper, as desired.
Mound pasta onto bowls and serve immediately, with a sprinkle of the reserved parsley on top.
All the talk about spaghetti carbonara recently had me thinking about this simple pasta - inexpensive and quick, yet tasty and reliable enough for company or just as a quick dinner when you're busy like we all will be heading into the Fall.
 |
| The pasta is really flavorful all on its own but add more protein if you like |
Maybe this is already a family favorite of yours...or maybe you have other quick-easy-and-delicious dishes up your sleeve for the busy months ahead. If that's the case, please share!
Not every recipe for spaghetti aglio e olio calls for anchovies but this one I use does. So...I guess this would be the time when I tell you that you shouldn't shy away from anchovies, that if you don't think you like anchovies, you have to try it anyway because it doesn't taste fishy at all. We've all heard it a million times but it's all true, if you ask me. I always keep anchovies in my pantry and it's a terrific "secret" ingredient, or a great way to add some complex saltiness, to many dishes.
Aside from anchovy filets, you obviously need plenty of garlic and good olive oil. Those ingredients, along with some red pepper flakes and fresh parsley, create something magically delicious yet simple.
Recipe:
Spaghetti Aglio e Olio (Spaghetti with Garlic & Oil)
Adapted from Rachael Ray
- Serves approximately 4 to 6 -
1 pound dry spaghetti (I like the De Cecco brand)
4 tablespoons extra-virgin olive oil
6 anchovy filets
6 large garlic cloves, minced or pressed through a garlic press
Crushed red pepper flakes
1/3 to 1/2 cup chopped fresh parsley
Salt and pepper, for seasoning
Bring a large pot of water to a boil. Salt generously and add spaghetti. Cook until just al dente, according to package instructions.
While pasta is cooking, place olive oil in a large skillet over medium heat. Add anchovy filets and a pinch or two of red pepper flakes. Stir and cook until anchovies meld into the oil, about 1 1/2 minutes. Lower the heat, add garlic and stir together until just fragrant (be careful not to burn the garlic). Add cooked spaghetti, a ladle of the pasta cooking water, and most of the parsley. Toss everything together for a minute so the pasta gets a chance to absorb the flavors (you can add a bit more pasta water, if needed). Season with freshly ground black pepper. Taste and season further with salt and pepper, as desired.
Mound pasta onto bowls and serve immediately, with a sprinkle of the reserved parsley on top.
