Another good (but gentle) stir, and you’ve got a quick and easy meal that’s delicious enough to serve to company.I’ve never been shy when it comes to sharing stories about my Italian heritage and my love of traditional Italian food. Then I pour in the contents of the olive oil/Olivio, garlic, and shrimp pan, with the grated cheese last. Once my well-drained spaghetti has been placed in the serving bowl, I add the salt, fresh-ground black pepper, pepper flakes, and basil and mix it well. The biggest change I’ve made is to add a bag of medium shrimp to the pan after I’ve sautéed the garlic. Any hard Italian cheese will work well, and I grind the pepper flakes in a mortar and pestle so they distribute better throughout the dish. For anyone interested, I now do it with 8 to 10 good-sized leaves of fresh basil rather than parsley, and add two or three tablespoons of Olivio to the olive oil for extra richness. The first time I prepared it I did it just as written. I’ve made this several times now, and I can whip it together in under 15 minutes. As an added plus, it doesn’t take nearly as long to prepare as indicated. My favorite is using sun dried tomatoes, spinach and fresh mozzarella. NOTE: add the water slowly to avoid splattering! I made this last night and I added a cup of diced grape tomatoes and some crumbled bacon and topped with shredded fresh spinach.
#Plain pasta recipe olive oil full
I use at least a full ladle as I like it a bit more moist. It is mentioned in the video and my MIL made SURE I knew to do that as it adds necessary moisture to the sauce.
Be sure to watch the garlic cooking time and be aware that there is some cooking water from the pasta that is to be added to the garlic when it is finished browning. During the summer, when our garden is overflowing, I sometimes add some grape tomatoes, eggplant or some zucchini and my favorite - fresh basil! I have made this using leftover chicken cutlets I diced up and made my food budget stretch a little farther. Boy was she right! It is GREATt just as is. This is one of the first dishes my Italian MIL taught me to make! She told me this was an important dish to know as it is tasty, very economical and you can clean out the fridge using up leftovers.
Can't go wrong with this recipe! Read More
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