Monday, 24 March 2014 10:00

Aglio Olio Pasta

aglio-olio

Whenever you’re feeling as low as your savings account, know that rich people have the same problems as you do. It’s just that they have the money to solve them. Here’s a great dish for the weekend that won’t set you back a paycheck or two.

Ingredients

1 package linguini

1/4 cup best quality olive oil you can afford

2 cloves garlic, minced and de-germed

1/2 teaspoon crushed chilies

Fresh, finely-minced parsley

Freshly cracked black pepper, to taste

Romano Cheese

Directions

Sauce: Heat a large pan on medium, add olive oil, garlic, chilies, and cracked black pepper. Keep your eye on the garlic because it burns fast – the minute it starts becoming a light golden color, remove the pan from heat and set aside.

Pasta: In a pot, bring salted water to a boil. Don’t be afraid to taste the water, it should be as salty as soup. Drop in the linguini. Once the pasta is cooked al dente, strain it and drop it in the garlicky olive oil. Turn the heat to low and mix it all up with lots of parsley. Sprinkle with lots of affordable Romano (or pricier Parmigianno cheese).

Yield: 4 servings (for under five bucks!)