The Best Pasta

Ok, calling something "The Best" is a huge claim.  And if I'm being honest, I'm not 100% sure I can back it up.  That said, this is probably in the top 3 of pasta dishes I've ever had (and I've had a lot).  I can think of a Carbonara in Rome and a Piccata in Kaneohe, Hawaii of all places.  And I think I just realized that none of the three have a traditional sauce/gravy.  Hmm...

  
Anyway, this is my favorite pasta I make at home.  It's my comfort food go-to, especially when the husband is away.  It's quick, it's easy, and if you ignore the $10-15/lb cheese, it's cheap!

One more thing, I don't really have a "recipe."  The pasta is basically Aglio Olio, which is Italian for garlic and oil.  The first time I made the initial recipe, oh, 6-7 years ago, I literally ate it all, it was that good.  I've fiddled with things here and there over the years, and *gasp* took out the garlic.  It's now back, and it's back for good.  This is what I did the very first time:

Angel Hair Aglio Olio
Recipe Courtesy:  Emeril Lagasse, via Food Network

Total Time: 10 minutes, 5 minutes prep, 5 minutes cook. Serves 4 (yea right!)

Ingredients:

3 tablespoons extra-virgin olive oil
1 tablespoon minced garlic
1 teaspoon red pepper flakes
1/2 pound angel hair pasta, cooked, pasta water reserved
Salt and freshly ground black pepper

Directions:To a heated skillet, add the oil, garlic and pepper flakes. Saute for 2 to 3 minutes, then add the cooked pasta, salt and pepper and 1/4 cup of the reserved pasta water. Toss to combine. Serve immediately.

You can find that recipe here.

Here are a few things I've learned along the way:

• Use regular, NOT extra-virgin, olive oil.  Because evoo is the first pressing of the olives, it has a much more pungent flavor than regular olive oil.  This will help the garlic and red pepper flakes impart their flavor into the oil, which after all, is the point.
• If you love this recipe as much as I do, make the oil in a larger batch.  I made a HUGE (probably 1 liter) batch of red pepper oil about a year ago, and I still have a little.  I don't store it any special way. While I can't tell you to do that, that's how I do it.  Most recipes will tell you to store it in a cool dark place, and sometimes in the fridge, for just a few weeks at a time.  You should probably listen to that.

• I also make my own garlic oil and store the same way.  I canNOT tell you how much garlic oil I use around the kitchen.  That crusty bread from yesterday?  Yep, drizzled it on that.

• Finally, CHEESE people!  Why is there no cheese in this recipe?  While Parmesan may be the king of cheeses, I'm a girl and so I'm a bigger fan of the "queen" Pecorino Romano, specifically Locatelli brand.  It's a hard, aged, sheep's milk cheese.  It's expensive, I can't lie.  I've found ONE place outside of DC that sells it for $9.99/lb.  Unfortunately, I don't live within easy driving distance, so I buy multiple pounds at a time and store it in vacuum seal bags in my fridge.  At most grocery stores, it's over $14.99/lb.  You can get it pre-grated, but just like spices and coffee, it keeps it's flavor best whole.

When I make garlic and chili oil again, I'll happily give you the process.  It's really not difficult or time consuming, so don't feel intimidated.

Hope this pasta sounds as good to you as it did/does to me.  What are some of your favorite pastas?