Spaghetti Aglio y olio
This is a simple, classic and traditional Italian dish.
My wife has been known to make this from time to time since it is really that simple. Not that she can't handle complex recipes... yeah.
You can always adapt this to use pesto as well, but I suggest adding that at the veggie stage.
You will need:
1 Box Spaghetti
2-3 Anchovies in Oil
2 Cloves Garlic Crushed
1 Red Chili Crushed
Salt
Olive Oil
Optional:
Any Sauteed or Boiled Veggies
DIRECTIONS:
1) Bring a 3-4L water to boil in a pot and add 15g Salt.
2) Cook Spaghetti for 5 mins. Drain and set aside 400ml of the pasta water.. At this point the pasta is not completely cooked.
3) While Spaghetti is cooking heat a large heavy bottom pan on medium heat.
4) Once the pan is hot, add 35ml Olive Oil to pan. When the oil shimmers add the Anchovies and stir until almost dissolved. Careful it may splatter a bit.
5) Once Anchovies are dissolved add Crushed Red Pepper, stir for 1 minute.
6) Add garlic and stir for 1 minute
7) Add Pasta and stir for 30 seconds.
8) Add 75-100ml of the pasta water and stir until the water is almost completely evaporated or absorbed. Then add 50ml Olive Oil.
9) Repeat above step until pasta is cooked to desired texture.
9.5) Add sauteed/boiled veggies if desired.
10) When desired texture is achieved plate and garnish with Parmesan Cheese.
