[CH] Dinner The Other Night - Michael's Pasta Aglio e Olio
RisaG (radiorlg@yahoo.com)
Tue, 9 Dec 2003 13:20:39 -0800 (PST)
This was dinner the other night. I usually make my
pasta aglio e olio from the Silver Palate cookbook but
I made Michael Chiarello's version this time and it
was excellent and not as much work.
Of course, up the amount of red chile flakes if you
want it hotter. I like the taste of the garlic to come
through - the more the better. The Silver Palate
version uses I think 12 cloves, divided - 1/2 are
chopped and the other 1/2 are sliced. I did the same
thing here but used less, according to the book. I
always like to make the recipe for the first time as
close to the original as possible.
* Exported from MasterCook *
Michael's Pasta Aglio e Olio
Recipe By : adapted from Michael Chiarello's
Casual Cooking, p. 110
Serving Size : 4 Preparation Time :0:00
Categories : Garlic Recipes Pasta
Amount Measure Ingredient -- Preparation
Method
-------- ------------
--------------------------------
3/4 lb farfalle -- or other pasta
4 tbsp extra-virgin olive oil
5 lg cloves garlic -- sliced thinly
1/2 tsp chile flakes
sea salt
black pepper
2 tbsp flat-leaf parsley -- chopped
4 tbsp romano cheese -- freshly
grated
Bring a large pot of salted water to a boil over HIGH
heat. Add the pasta.
While the pasta cooks, heat 2 tbsp of olive oil in a
large skillet over MODERATE heat. Add the garlic and
saute until it softens and begins to brown. Add the
chile flakes, 1/2 cup of boiling pasta water, pinch of
salt, grind of pepper, and the parsley. Keep warm over
low heat.
When the pasta is 1 minute from al dente, set aside
another 1/2 cup of pasta water*. Drain pasta and add
it to the sauce. Cook over HIGH heat, tossing with
tongs, until pasta absorbs most of the liquid, then
add the remaining 2 tbsp olive oil, 2 tbsp romano
cheese, and enough of the reserved pasta water to
moisten the noodles.
Transfer the pasta to a warmed serving bowl and top
with the remaining 2 tbsp romano. Serve immediately,
with garlic rolls.
- - - - - - - - - - - - - - - - - -
NOTES : Risa's notes:
* You might not use all 1/2 cup. I didn't. I used
about 1/4.
I used farfalle, but Michael Chiarello used
spaghettini, which is very fine spaghetti. Also, I
used Aleppo pepper instead of normal chile flakes you
find at the supermarket, they are milder. If you like
the bite, as I do usually, use regular store bought.
Aleppo is a chile from the middle east and can be
found at Penzey's.
This was excellent. Almost as good, maybe better, than
the Silver Palate version.
=====
RisaG
Risa's Food Service
http://www.geocities.com/radiorlg
Updated 12/05/03
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