There are the complicated pasta sauces, finicky alfredos, the simmer-for-hours-red sauces, etc. And then there are the easy ones... I don't know if the easy ones are better because they are easy or because they are just good but they are definitely good. One of our favorites was passed on to me by a college friend - Alio e Olio.
Alio e Olio - Italian for "garlic and oil." And it is that simple - garlic browned lightly in olive oil, served over whatever pasta you want, with a little fresh grated parmesean cheese and salt and pepper. Easy.
A few tricks - Cut your garlic cloves into good, relatively equal size chunks, don't worry about them being too strong because they are too big, the strong flavor cooks down to a nice roasted garlic flavor. Don't make your oil too hot or you will burn the garlic, making it bitter. A lower oil temp will allow the garlic to flavor the oil as it cooks and give the cloves a nice brown and roasted flavor. And of course, good virgin olive oil and good parmesean help.
Variations - Add some hearty fresh herbs to the oil, like sage, marjoram or rosemary. They hold up well in the oil and add great flavor. Wimpy leaf (for lack of a better term) herbs like basil or oregano or parsely will just burn in the oil and taste funny, they are better added fresh with the parmesean cheese at the end. Don't add too many kinds of herbs though, it is much more satisfying to have distinct flavor than a hodgepodge. Personally, I like to choose just one - fresh basil at the end or rosemary in the oil, for instance, not both. Also, adding red pepper flakes or some other source of heat, to the oil or pepperoncinis to the finished product is a fun variation. Another good and easy way to vary the end product is to change up the cheese, try Asiago, Romano, Gruyere or other good cheese.
A word on fresh herbs. They are expensive and once purchased hard to keep fresh for extended periods. The best way I have found to keep them is in a cup or glass of water in the fridge door (a sturdy mug or something that won't get knocked over easily). That being said, they are so easy and cheap to grow, weather permitting. (I haven't tried to grow them indoors yet, we have a long enough growing season in CA that I can deal for a few short months.) Rosemary and parsely are great and hardy and easy to harvest. Basil is a little more finicky when it comes to pruning and harvesting but it is worth it. Mint will grow like crazy. I have had no luck with Cilantro (curse those desert rabbits).
We love this - it's so simple to make. I think that pure is a good way to describe it. Simple, but like Bec said using "good ingredients" the flavors are amazing. Thanks Bec.
ReplyDelete