Monday, March 24, 2014

Pasta Aglio e Olio Con Zucchini



Pasta Oglio e olio is a rustic meal that is traditional in any Sicilian's home. First, it requires ingredients that every Italian has in their pantry, and second it's easy and quick. So, it's a win, win. You can add anything you want to this meal to jazz it up like chopped olives, pignoli, artichoke hearts, slices of chicken breast, and much more. Experiment and see what flavors you enjoy.
Serves Two

½   lb. regular spaghetti
1        tbs. olive oil
2        cloves of garlic, chopped
2          zucchini, sliced and fried
4     strips of anchovy
1           cup of warm water from pasta pot
salt and red pepper to taste
1           cup toasted bread crumbs
grated cheese (as much or as little as you like)
basil or parsley, it’s up to you.

In a medium size frying pan, place olive oil and garlic.  Braise garlic lightly and then add anchovy till it melts.  add the warm water, salt and pepper.  If you have added salt to the pasta, do not add to broth.  
Remove cooked pasta from stove, drain and place back in pot.  Add the oil and garlic broth and toss with cheese. Place fried zucchini on a separate plate.
Each person can fix his/her dish.  Pasta, zucchini, parsley or basil, bread crumb and extra cheese, in that order.
Sooo delicious.


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