This Simple Pasta Recipe Is Perfect for Busy Weeknights
The Kitchy Kitchen is the brainchild of food enthusiast and self-taught chef Claire Thomas. With a focus on new spins on classic meals, the site provides unfussy recipes. Thomas has amassed notoriety in the culinary world, as host of Food for Thought With Claire Thomas on ABC and author of The Kitchy Kitchen: New Classics for Living Deliciously. Here, Thomas will be providing original recipes every month for MyDomaine Australia readers to experience their own Kitchy Kitchen at home.
Pasta Aglio Olio is a flirty dish to serve—at least, this is definitely true in the film Chef. I love the scene where Jon Favreau is cooking up something wonderful for Scarlett Johansson, and after making this pasta for myself, I have to agree with Johansson’s character: “Sigh.”
When pasta is perfect, you don’t really need words—noises will do. This is a very simple “whip it up as the pasta boils” kind of recipe. Perfect for flirting and making a good impression—or perfect for an impatient night at home when you just really want a bowl of pasta. Keep reading to learn how to make this simple pasta recipe for yourself.
1/2 teaspoon crushed red pepper
1/2 cup extra virgin olive oil
4 garlic cloves, thinly sliced
1/4 cup chopped Italian parsley
12 oz. linguine or spaghetti
1 lemon, halved
Pecorino, for grating
Salt and pepper to taste
Put a pot of salted water on to boil. Put the oil, garlic and chili flakes in a large, deep pan set over medium-high heat. Cook until the garlic is translucent and golden, 2 to 3 minutes. Turn off the heat.
Meanwhile, cook the pasta until it is al dente, nearly but not quite done and still a bit chalky in the middle. Drain and reserve 1 cup of the cooking liquid.
When the oil has cooled for a couple minutes, add 1/2 cup of the pasta cooking water, and reduce over high heat by about half. Add the pasta, and stir vigorously as it continues to cook. Add the reserved pasta water a bit at a time as necessary to finish cooking the pasta, and develop the thickened sauce. Stir in the parsley. Juice the lemon half over the pasta. Season with salt, top with pecorino, and serve.
Cook and Enjoy
Calphalon Contemporary Nonstick Deep Sauté Pan with Lid, 13" ( $167 ) ($139)