A Pantry Staple

Since we had some leftovers from our Saturday night par-tay, I convinced my husband to eat them for dinner.  He loves leftovers and I, on the other hand, cannot stand them.  Not only hating leftovers, I hate eating the same thing two days in a row.  So, left overs weren't going to happen.  I wasn't in the mood for takeout so I needed to figure something out that, that was super easy to make and delicious at the same time.

After living a year or so at my husband family's house.... let me clarify..... a traditional Italian house, I fell in love with spaghetti aglio olio.  And it's so easy to make!  My mother-in-law used to make it often when she was serving something I wasn't too crazy about. 

I knew spaghetti aglio olio was it.

Recipe (you can modify for different servings and you can add whatever you like!):

• 1/2 pound of spaghetti...we even started to get a little healthier with it and use whole wheat.
• about 1/4 cup of evoo
• 2 cloves of garlic, minced
• sprinkle of red pepper flakes
• salt

Directions:

• Cook pasta according to directions on the box.
• Heat evoo in a small pan on a very, very low heat.  Once heated, add the garlic, red pepper flakes and salt to the pan.  Saute until garlic is fragrant.
• Drain pasta and pour the evoo mixture over the pasta.
• Sprinkle with lots and lots of parmesan cheese.

Now that I know how to make this... you can add chicken, shrimp, fresh parsley, broccoli... the options are endless.  I ALWAYS make sure I have enough evvo, pasta and garlic in the house so I can always ensure a delcious and quick meal.  Enjoy!

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Until next time.  XO, the Cooking Foodie