In the Kitchen: Spaghetti Aglio e Olio

The drool-worthy pasta seen on my Instagram

Spaghetti Aglio e Olio has been one of my favorite go-to meals since I was a kid. It’s just so simple…spaghetti with garlic and olive oil. It’s the best solo date dinner and it’s just as great to share with someone. You can add as much or as little olive oil and garlic as you want…there are no real rules.

With Valentine’s Day coming up, I thought I would share how to make this delicious dish because whether you have a date or not, you might as well enjoy yourself. Here’s how I changed up one of my favorite childhood dishes and made for a more adult palette (although the classic would be just fine too!)

It might seem a little daunting, but it’s totally worth it especially for a solo date. You deserve it.

For the Breadcrumbs:

• 1/4 cup (1/2 of a stick) butter

• 2 large garlic cloves

• 2 cups of coarse homemade Italian Breadcrumbs (I use leftover Italian bread in the food processor)

• Salt (optional)

• 1 cup loose grated Pecorino cheese

• 1/2 cup chopped Italian parsley

Instructions: Melt butter in a frying pan over medium heat and when it foams add in the chopped garlic. Cook for one minute. Add in breadcrumbs and toss with the butter. Transfer to a baking sheet, season with salt, and sprinkle with cheese. Bake at 350 degrees for 12 minutes until golden brown. Let cool and toss with chopped parsley. Leftover breadcrumbs can be saved in an airtight container in the fridge.

For the Roasted Tomatoes

• A handful of cherry tomatoes (I used 6 tomatoes for one serving, but it’s personal preference)

• 1 sprig of fresh thyme

• Olive oil

• Kosher salt & pepper

Instructions: Cut cherry tomatoes in half and coat with olive oil. Toss with kosher salt, pepper, and thyme. Spread onto a baking sheet. Roast at 450 degrees for 20-25 minutes or until the tomatoes burst.

For the Pasta:

• Spaghetti

• 2 tablespoons extra virgin olive oil

• 1 tablespoon butter

• 4 garlic cloves thinly sliced

• 1/2 teaspoon red pepper flakes

• Grated parmesan cheese

• Breadcrumbs (recipe above)

• Roasted Tomatoes (recipe above)

• Fresh chopped basil

Instructions:

1. Fill a large pot with water and salt. Bring to a boil.

2. Add in spaghetti. For one person it should be a small handful but really you can eye how much you want (no judgment!) increase serving amount per person. Cook until al dente. Drain.

3. In a frying pan over medium heat, add 2 tablespoons of olive oil and 1 tablespoon of butter. When butter is melted add in garlic and red pepper flakes. Stir for 2 minutes.

4. Add in drained pasta and toss

5. Serve in shallow bowls topped with roasted tomatoes, grated cheese, breadcrumbs, and fresh basil.