Cafe MicheleZ was recently talking in Pregnancy Buzz about how she's been having morning sickness and food aversions in her first trimester. She said one of the only things that sounds good to her these days is pasta with garlic and oil—poor thing!
What a perfect opportunity to share this easy, fresh recipe for Spaghetti with Oil and Garlic. It goes great with the Eggplant Parmesan recipe I posted a couple days ago (oops, sorry MicheleZ! I'm guessing that probably sounds pretty disgusting!).
Spaghettini With Oil and Garlic from The Simple Art of Food by Alice Waters
1 pound spaghettini (or spaghetti)
1/3 cup extra-virgin olive oil
4 garlic cloves, chopped
1 tablespoon fresh parsley (or ther fresh herbs), chopped
1 pinch hot red pepper flakes
Bring large pot of salted water to a boil and cook spaghetti as directed until al dente. In large skillet, heat oil over medium-low heat. Add garlic, herbs, and pepper flakes, and cook until garlic is soft—don't let it burn or brown! Remove from heat.
Drain pasta, reserving some of the cooking water. Add noodles to skillet and toss with oil and pinch of salt. Use cooking water to loosen noodles if needed.