Wednesday, October 12, 2011

(David Rocco) Spaghetti Aglio Olio


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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.

Recipe
(from David Rocco's Dolce Vita, also found at his official website)
Serves 4

- 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.
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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? :)


Hungry yet?
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Buon appetito!
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23 comments:

  1. Easy is good! I make this type of spaghetti dish (and its variations) every now and then, and I love it!

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  2. love it any time of the day...wonderful clicks..would love to grab that bowl from the screen..yumm.

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  3. Now I know what I can do with my Rosemary bread crumbs :)
    Your presentation is gorgeous, as usual. I still don't know how to twirl the pasta nicely so it sits nice and tall. It always just collapses in a flat mass.

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  4. OMG i couldn't say anything but keep looking at the pictures..

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  5. Super tempting pasta dish...
    And collection of stunning pics....

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  6. I am going to make this tomorrow night.
    I seem to be on a pasta diet, I don't want anything else to eat.
    This sounds perfect :)
    besos, C

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  7. Your last photo with the prawns is similar to what I made for Sunday lunch - Donna Hay's garlic prawns pasta - minus the breadcrumbs. Great food can be very simple and I'm so going to blog about it. Who has the time to spend more than 20 minutes in the kitchen everyday??

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  8. This looks like our home.. We have the book..we make the dish..I twirl like you:)

    Wonderful photos Ju:)

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  9. Haha, I would add something too when I cook this pasta to get a more balance feel.

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  10. Love your recipes, Love your photos, Love your blog & Love your passion about food....

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  11. So I just tried this recipe as a quick last resort to feed my fiance who came home tired and hungry from a long day at work. Let me just say that paired with lightly coated chicken, and some home made (albeit I used hot dog rolls, but come on the garlic spread was my own! :p ) garlic bread, this made us BOTH so happy. It was quick, filling, easy, and made us feel really satisfied as a whole. For the first time in days, I felt like I belonged in this apartment (we just moved in a few weeks ago and it's chaotic). Thanks for the recipe. It really made me feel more at home here.

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  12. This looks delicious! Thank you for sharing

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  13. I like this kind of pasta because it is light and predicated on a good EVOO. Beautiful recipe!

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  14. Thanks for leaving such lovely comments, everyone! :)

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  15. Gee.. it uses quite a large quantity of oil. But your pic dun really show it. I am sure it taste good.

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  16. It is not easy to make a bowl of pasty look simply magnificent...and you my dear have done it! And then some!
    L~xo

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  17. This is one of my favourite ways to eat spaghetti!! Yum!

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  18. Ha ha ha, love your humour....luckily didn't burn down your kitchen admiring his pics.
    This dish sure looks fantastic! You are good! Anymore left? Ha ha.
    Have fun and keep a song in your heart.
    Best regards. Lee.

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  19. One of my favorite ways to eat pasta. I love it simple like this. Beautiful pics!

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  20. The directions wasn't really clear to toss the bread crumbs in the pan while noodles are cooking with olive oil or dish them out and toss?

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