flex food | aglio e olio

Today I'm sharing a recipe for one of the dishes I refer to as a "flex food."  Meaning that once you know the basics of the fundamental dish, it is extremely flexible, so you can change up the flavor or add whatever you happen to have on hand. 

This is probably one of the fastest and easiest dishes I make at home.  You'll find it listed on an Italian menu as Aglio e Olio (AH-glee-oh ee OH-lee oh), which literally translates to "garlic and oil," but my Americanized familiy refers to it as something that sounds more like "Olly Oy."  Growing up, my mom would make this any night of the week she didn't feel like going grocery shopping.  We always had the fundamental ingredients (spaghetti, garlic, olive oil, and cheese) on hand in the kitchen.  Here's how you make our family's version of the classic:


T H E  F U N D A M E N T A L
1 lb spaghetti
1/2 cup good olive oil
6-8 cloves of garlic, smashed and peeled
Salt & pepper to taste
1/2 cup Pecorino Romano cheese

While cooking the spaghetti, heat the garlic cloves in the oil over medium-high heat until fragrant and golden.  Add salt and pepper and remove the garlic cloves.  When spaghetti is finished cooking, drain and toss with the olive oil.  Stir in cheese and serve immediately.

That's it!  So simple, but packed with flavor.  So now that you know the fundamentals, here are some examples of how flexible you can be with the dish.  I encourage you to play with it and come up with your own creative spins (and feel free to share in the comments)!


T H E  F L E X
 For a more traditional version :: instead of smashed garlic, use 2-3 minced cloves and leave them in the oil.  Add red pepper flakes to the oil as it heats and toss with freshly grated Parmigiano-Reggiano instead of the Pecorino Romano.

For a citrus spin :: after heating the garlic, add the juice of one lemon to the oil.  Toss with Parmigiano-Reggiano.

Use your garden's fresh herbs :: When you stir in the cheese, add your favorite chopped fresh herb - I like oregano, parsley or basil.

Kick up the nutrition :: Use a whole wheat pasta and add some vegetables.  Those commonly found in Italian recipes work especially well.  Try sauteed spinach, broccoli, broccoli rabe, or zucchini.

Make it Caprese-style :: Toss with chopped fresh tomatoes, basil, and fresh mozzerella cheese for a spin on the traditional Caprese salad.

weekend update

friday -
my company sponsored a teambuilding event at the nascar hall of fame in charlotte, nc.  i found that, while i have no interest in nascar, i would be an especially skilled member of a pit crew team.

saturday -

spent the morning potting new plants and moving some old ones around.  the weather was absolutely beautiful - a perfect day for a roadtrip.  we drove up to lincolnton, nc for a bbq competition some friends entered (mmm, ribs).

sunday - 

we attended the grand opening of the art room, created by our dear friend, liz.  they offer art classes and camps for kids 2.5 - 7, geared to where they are developmentally.  so proud of her!  we did some hanging out in southend charlotte, then treated ourselves to some frozen yogurt.

friday faves from pinterest

pretty vegetable tart 

via issuu.com

caprese pops

via brightnest

cute little kitchen

via apartment therapy

this room (and that blanket!)

via dust jacket

black one piece swimsuit

via piperlime

denim skater dress

via oasis

crafty weekend

this past weekend, some of my best gals and i took a road trip to raleigh to stay with our friend missy.  we had the best time - a gorgeous house (photos to come in another post), great food, wonderful company, and lots of crafting!

on the road

pretty colors

jackson, testing my blanket's durability

jackson, testing missy's quilt's durability

delicious bbq pizza

pasta party

this past weekend, my parents has us and some good friends over for a pasta making party.  a couple of years ago, my parents spent a few days in bologna, italy and took an intensive course where they learned to make basic pasta dough and various shapes.  we made garganelli, fettucine, and cavatelli.  it was delicious!

friday favorites | from pinterest

some favorite things i pinned this week...

 wear:

via madewell

 make:

via flickr

 eat:

via canadian gift guide

buy:

via seventy three

play:


via it-mom

supper sunday | sausage, onion and roasted pepper pasta with broccolini

i l-o-v-e this pasta - it is one of my favorite recipes of all time.  i adapted it from this martha stewart everyday food recipe by adding more veggies and a bit of heat.  it's wonderful for feeding a crowd and equally good for two (especially on a cool night when you're looking for something hearty and comforting). 

thinly slice some yellow onion and saute in olive oil (i sometimes use chipotle oil for some subtle heat).

cut peppers in half and pull out the core & seeds.  put on a cookie sheet and broil.  you can skip this step and use jarred roasted peppers, but it's so easy to roast them yourself and i think they taste so much better.  you can use just red, but i like the color the yellow and orange give, too.

chop up some broccolini including the stems.  you could probably use whatever green you like, or skip it.  my husband and i like the pop of green and extra nutrients they add.  i think broccoli rabe or another green (like kale or spinach) would be tasty, too.

when the onions have browned, pull them out of the pan (or just push them to the side like i do because i'm lazy) and brown up some sausage.  i use reduced fat ground mild sausage.  if you prefer heat, you can use spicy italian sausge or even a chorizo would be yummy.

while all that's cooking up, boil up some water for the pasta.  the original recipe calls for orechiette and i use that sometimes, but i really love the way rigatoni works with this recipe.  bella famiglia is one of my favorite brands - one of the few boxed rigatonis that don't break up when they cook.

salt the water and throw the pasta in.  set your timer a few minutes less than what the package calls for.  you'll see why in a moment.

by now, your peppers should be about done.  they'll be done when they're good and charred.  if you've never roasted your own before, don't worry.  this is how they should look - the skin will come off later.

pop those peppers in a bowl and cover with suran wrap and set aside while they cool.

when your pasta timer goes off, toss in the broccolini to cook with the pasta for the last few minutes.

take those peppers out of the bowl and pull off the skin.  it should come off pretty easily and you'll be left with beautifully soft and sweet roasted peppers.  stack 'em up and give them a chop.

toss the peppers together with the onions and sausage.  at this point, i add a bit of cayenne if i want some heat.  i use a garlic pepper as well - just a few good twists for extra flavor.  add a few spoonfuls of the starchy pasta water to give the toppings a sauce.

drain the pasta with the broccolini and toss with the rest of the ingredients.

sprinkle with parmesan cheese (or pecorino romano, my fave, but not my husband's).  eat.  have seconds.  eat leftovers for lunch (if there are any).  repeat.

 

sausage, onion & roasted pepper pasta with broccolini
1 tbsp olive oil
1 yellow onion, sliced thin
2-3 roasted red peppers
1 bunch broccolini
1 package ground sausage
1 lb pasta
1/4 cup parmesan cheese

in a large saucepan, heat olive oil over medium-high heat.  add onion and saute until golden brown, about 20 minutes.  cut peppers in half and core.  place on an aluminum foil lined cookie sheet and broil until charred.  put in a bowl and cover with suran wrap until cool.  peel off skin and slice, set aside.  pull onions out of pan and set aside.  add sausage to the pan and brown.  remove from heat and add onions and peppers.  meanwhile, in a large pot, bring water to a boil.  add pasta and cook until almost done.  in the last few minutes, add the broccolini to the pot and cook with the pasta.  add some of the pasta water to the saucepan and put back on the heat.  drain pasta and broccolini and add to the pan.  toss with the toppings and add the cheese.  serve immediately.