Anthony told me that I need to stop being lazy and learn a new photo editing software, so I’m working on finding one that I like. Until then, I will keep editing with the one similar to my old one. Some of these different software’s are really not user friendly though. If you have one that you can recommend and doesn’t cost a ton, please let me know!
My other struggle lately is chocolate. While I am writing this, I am also eating my fourth kit kat. Disgusting. I know. We didn’t get too many trick or treaters and then I just couldn’t say no to the Halloween candy sale the day after Halloween. It’s so bad. I need to just throw it all out, because I have been eating tons of it.
Since I am trying to figure out how to use up all the leftover produce from my garden, I was looking through Anthony’s families cookbook for a recipe using fresh parsley. I saw this recipe and knew it would be perfect. Plus, it uses ingredients I already have in my house. I really like this pasta. It’s simple and very fresh tasting.
Aglio e Olio
Yields – 4 servings
Prep time – 10 minutes
Cook time – 15 minutes
- 1 lb of your favorite pasta shape
- 5 cloves of garlic, sliced thin
- 1/2 cup olive oil
- pinch of red pepper flakes
- 1/2 cup of water from your pasta
- salt to taste
- 1/4 cup chopped parsley
- anchovy fillets (0ptional)
- grated Romano cheese for on top
- Cook your pasta to al dente and reserve 1/2 cup of your pasta water.
- Saute the garlic and olive oil until the garlic is softened.
- Add the red pepper flakes and salt. Simmer for 5 minutes.
- Add the pasta water, parsley (leaving a little for garnish) and anchovies if you are using them. Simmer for another 5 minutes.
- Add the pasta to the sauce, stirring until it is fully coated.
- Sprinkle the Romano cheese on top with the remaining parsley.