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.
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.