Guest guest Posted October 19, 2001 Report Share Posted October 19, 2001 * Exported from MasterCook * Capellini Aglio e Olio Recipe By : Pasta for all Seasons, Robin Robertson, page 5 Serving Size : 4 Preparation Time :0:00 Categories : Pasta, Couscous, Etc. Side Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup extra-virgin olive oil 3 large garlic cloves -- finely minced 1 pound capellini salt and freshly ground black pepper minced fresh flat-leaf parsley -- optional This dish is the essence of simplicity. Using a very thin dried pasta (or a fresh variety) takes full advantage of the quick preparation time of the sauce. In the classic dish, only olive oil, garlic, and a little salt and pepper are used, so parsley is listed as an optional garnish. Cheese is not traditionally used on many olive-oil based pasta dishes. Use full-bodied extra-virgin olive oil for the best flavor. Put a large pot of water on to boil. While waiting for the water to boil, heat 1/4 cup of the olive oil in a small skillet over medium heat, add the garlic and cook, stirring until fragrant and softened, about 1 minute. Be careful not to brown the garlic. Keep warm over low heat. When the water boils, salt it, then add the capellini and cook, stirring occasionally, until it is al dente, about 2 to 4 minutes. When the pasta is cooked, drain it and place in a serving bowl. Add the garlic sauce, the remaining 1/4 cup of olive oil, and salt and pepper to taste. Toss well and serve immediately, topped with parsley if you like. Serves 4 Other pasta choices: vermicelli, spaghettini - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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