Spaghetti Aglio Olio

Spaghetti Aglio Olio

Few things in life are truly simple.

My family is in the process of moving to a new house and I’m trying to simplify the process by selling the things that we come across and haven’t missed since we last saw it four years ago. Those now out of style shoes I never wore? Gone. Those pants that I don’t like but was keeping around “just in case”? Get out of here. This is our one chance to look at everything in our possession and make real choices about what is meaningful or useful to us.

Possessions aren’t the only complication in life. I try to keep things short here, and don’t feel I have time to get into how complicated relationships, religion, and parenting are for me right now. This is seriously not a simple life.

Spaghetti Aglio Olio

This pasta is simple when other things seem complicated. A little oil, garlic, and pasta and you have an inexpensive and satisfying dinner. I like to add a sprinkling of red pepper flakes and parmesan cheese to the top of mine. I almost always round the meal out with spinach and white beans.

How do you keep things simple? What are your favorite simple suppers?

Spaghetti Aglio Olio

Spaghetti Aglio Olio
  • 1 pound spaghetti
  • 3 tablespoons olive oil
  • 3 large garlic cloves, thinly sliced
  • Salt and freshly ground black pepper
  • Parsley, chopped (optional)
  1. Bring a large pot of water to a boil over high heat. Salt the water and cook the pasta according to package directions. Reserve ½ cup of the cooking water and drain.
  2. Meanwhile, heat olive oil in a large skillet over medium heat. Add garlic cloves and cook, stirring, until pale blonde, about 2 minutes. Add the pasta and cooking water to the garlic mixture and toss to combine. Season to taste with salt and pepper, garnish with parsley if desired.
Adapted from The Joy of Cooking



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