Wednesday, October 12, 2011
I was looking through my David Rocco's Dolce Vita the other day for some lunch ideas, but the whole darn problem with that cookbook is that there are just too many distracting photos of David. I found myself focusing on him rather than the recipes.
As usual. Hur hur.
When I finally paid attention to the food, I was too tired (and pressed for time) to try anything fancy, so it was plain ol' simple Spaghetti Aglio Olio that I cooked. Sheesh! I promise I will try - and that's the key word, "try" - to make something a little more challenging the next time because this dish is so criminally easy, I am almost embarrassed to be blogging about it.
(from David Rocco's Dolce Vita, also found at his official website)
- 500g spaghetti (1.1lb)
- 100g breadcrumbs (4oz)
- Small bunch of Italian parsley, finely chopped
- 1/2 cup extra virgin olive oil (120ml)
- 3 garlic cloves, diced
- 3 dried chili peppers, crushed (optional)
- Salt to season
(Left) Breadcrumbs which have been toasted with the chopped parsley; (Right) Extra Virgin Olive Oil.
1. Bring salted water to a boil, and cook spaghetti for about 8 minutes. Remove just before the al dente stage. Drain but reserve a few ladles of pasta water.
2. Toast breadcrumbs along with parsley in a dry saucepan until golden brown.
3. In another pan, heat extra virgin olive oil and combine garlic and chili peppers. Cook for a few minutes or until golden brown. Do not burn the garlic; otherwise it will become bitter.
4. Add spaghetti to the pan with olive oil and mix well. To prevent dryness, ladle some pasta water to the pasta. Cook for another minute or until desired state of al dente.
4. Mix in toasted breadcrumbs and parsley before serving.
Want something a little fancier? Add other ingredients, like mushrooms ... or prawns. I know it's not exactly traditional ... but hey, you're the one eating, so who's to say no? :)