Pasta Aglio y Olio and Salad

Pasta Aglio y Olio and Salad

It's really important to me as we are trying out the pasta recipes to remember to have additional vegetables. It's easy to eat nothing but a giant plate of pasta, but it's so important to remember to add additional nutrients and fiber. So, you'll often see a salad with a variety of ingredients based on what I have on hand and what is already allocated for another meal.This is the most simple of pasta dishes, but it packs a very special punch. It came from my Christmas book Geometry of Pasta, which I've enjoyed and shared with other. This pasta sauce is definitely something I would rarely see in America because we are used to heavy sauces. And because of that, this one isn't my favorite. But it's still pretty special. I also love the fact that it's easy for serving a special dairy-free meal to allergic friends. A note, though, if you have really good, fresh red pepper, you may think the 3/4 is too hot. I would have like better appreciated the flavor down around 1/2 teaspoon.My current favorite long pasta is Barilla's Spaghetti Rigati. It's a ribbed, long spaghetti. It works for a variety of uses. Although it's not as slick as you might want with a chili-oil, it does the job.Cost to Make Pasta

  • $0.35 Pasta (Publix)
  • $0.13 Garlic (Aldi)
  • Free Red Pepper (Gift from Italy)
  • Free Parsley (From what's left of our garden)
  • $1.00 Olive Oil (Not sure where I got it. Sadly, it wasn't our favorite olive oil.)
  • $0.97 Lettuce (Costco)
  • $0.30 Tomatoes (Costco)
  • $0.35 Olives (Publix)
  • $0.10 Mozzarella (Publix)
  • $0.10 Dressing (Publix)
  • $1.48 Total for Pasta
  • $1.82 Total for Salad
  • $3.30 Total for Meal

Aglio y Olio Sauce

Adapted from: Geometry of Pasta by Caz Hildebrand & Jacob Kennedy

  • 4 cloves minced garlic
  • 1/2 cup good olive oil (Our favorite is Trader Joe's.)
  • 1/2-3/4 t crushed red pepper flakes
  • 3 T flat leaf (Italian) parsley, chopped

Saute garlic in olive oil just a minute. Do not let it change color. Add red pepper flakes, then drained pasta and up to 6 tablespoons of the salted cooking water. Saute together long enough to coat the noodles. Add parsley and serve.

The author recommends starting this pasta just 2 minutes before your pasta is done cooking. Also, you want to make sure you a) don't rinse your pasta and b) cook the pasta until just before perfection because it will still cook in the skillet.