Today’s recipe was shared by Father Robert Reed of the CatholicTV Network.
Spaghetti Aglio Olio
-1 pound Barilla regular spaghetti
-9 tablespoons extra virgin olive oil
-3 fresh garlic cloves
-1 dried peperoncino (if possible; if not hot pepper from the spice rack)
In a large flat pan add the 9 tablespoons olive oil and the 3 garlic cloves. Begin to heat the oil on medium low heat. As the oil heats, cut the cloves into very small pieces using a fork and small sharp knife. Crush the single peperoncino into the oil (or add two pinches of bottled hot pepper). Allow the oil to heat for a few minutes until garlic pieces begin to turn golden, just slightly toasted.
Meanwhile, in large pot of boiling, salted water, cook pasta about 7 minutes, or until “al dente.” Drain the pasta completely and put back in the empty pot. Add the heated oil, toss vigorously and transfer onto a serving plate.
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