Comfort food. A big warm bowl of pasta, delicious garlicky oil,a few veggies. It’s a wonderful complement to the mild weather we’ve had the last few days and it is very easy to make. Perfect for a Monday of work, especially the first workday after Springing forward…
This dish is a classic dish with a little fresh twist. Spaghetti olio e aglio is a fairly basic dish that is so easy to make and uses such standard ingredients that it has been dubbed midnight pasta. Typically, you won’t have to make a run to the store to make this supper. I had been wanting to make it ever since we re-watched the movie Chef (something that also led me to make Cubano sandwiches a couple of weeks ago) where Jon Favreau makes this pasta (it seems) for Scarlett Johansson.If you haven’t seen that movie, you should. It is very sweet and the food shots are amazing. It is fascinating to see what directors like Favreau and Joss Weedon do when “taking a break” from their blockbuster films. I guess in this case it has been literally inspiring.
It is amazing what just a few basic ingredients can do to brighten your day.
Spaghetti with garlic and oil with asparagus and tomatoes
1 pound spaghetti
Water and 2 tablespoons salt
8 cloves garlic, finely chopped
1/4 cup olive oil
1 bundle asparagus, chopped
6 Cherry tomatoes, quartered
Pinch red pepper
1/4 cup parmesan
Salt and pepper to finish
Bring water and salt to a boil. Add pasta and cook 9 minutes. Reserve 1 1/2 cups of pasta water before straining.
Heat oil over medium heat. Add the garlic and stir frequently for 4 minutes, until browned around the edges, but not burned. Add the asparagus and toss in the oil. Pour in the pasta water and bring to a boil. Lower to simmer for about 5 minutes as the sauce reduces. Add red pepper flake and a pinch of salt. Add pasta and remove from heat. Toss in the oil until covered. Toss in cheese and tomatoes and let it sit for 5 minutes. Serve in bowls and finish with salt and pepper.
It will be gone soon after.