I got a little bit of a late start to dinner tonight, so I decided to make a really simple pasta dish called, aglio e olio (garlic and oil). There are many variations to the dish and this is my favorite recipe for bucatini aglio e olio....
Serves 4
1 lb Bucatini pasta
1/4 cup peas
1/3 cup good quality extra virgin olive oil
2 cloves of garlic, peeled
2 pinches crushed red pepper flake
1/4 tsp lemon zest
1 handful plain breadcrumb
salt and pepper
Bring a large pot of water to boil for the pasta (be sure to salt the water). In a large saute pan, heat oil, add garlic and red pepper flake and let this season the oil. I like to keep the garlic whole and take them out after they brown slightly. When the water come to the boil, cook pasta until al dente about 8-10 minutes. About two minutes before pasta is done, add the peas to the water and let them cook for two minutes. Strain the pasta and peas, then add to the oil. Toss pasta in the oil and add the zest and breadcrumb. Season with salt and pepper. Serve with your favorite wine. Tonight we had Barbera D'Alba, it was slightly dry with a bright finish. Enjoy!
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