Aglio and Olio is a family favorite.
So easy to prepare, it is almost a sin! In our house, only fish was served for Christmas Eve dinner. Lots
of different kinds of fish!
Baccala (dried, salted, cod fish), shrimp, sole, Mama Grande's
Stuffed Sole, fried calamari,
clam cakes, baked stuffed clams, eel (yes eel!), stuffed
calamari, calamari salad, and on and on!!
This pasta dish was always a favorite.
We never could pronounce it correctly, but we still love it!
Step 1: Sauté the garlic |
Step 4: Add the Anchovies |
Step 5: Reserve 1 1/2 cups pasta water |
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Ingredients
- 3-4 Tablespoons of olive oil
- 3-4 Cloves of garlic
- 1-2 Cans of anchovies in oil
- 1 lb. of your favorite pasta
- 1 1/2 cups of reserved pasta water
- Salt and pepper to taste
- Parmesan cheese
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Directions
- Put olive oil in sauté pan over medium-low heat.
- Add minced garlic.
- Slowly cook garlic. (Be careful not to burn the garlic, as it will
turn bitter.)
- Add anchovies and crumble with a fork. Set aside.
- Cook pasta in about 4 quarts of water. Add a dash of salt, pepper, and
oil.
(The oil seems to keep the pasta from sticking.) After the pasta is
cooked, reserve about 11/2 cups of the pasta water. The pasta water is
your liquid for the sauce. Drain pasta.
- Put the pasta water back in the sauce pan with the garlic, olive oil
and anchovies. Reheat the mixture.
- Toss the completed mixture with the pasta. Reserve a small amount for
additional sauce.
- If you wish, you may top with grated Parmesan cheese
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Completed Aglio and Olio |
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