Aglio e Olio (with Sicilian Potatoes)
By Kevin Berardinelli
Prep Time: 5-10 min
Cooking Time: 20 min
This is possibly my favorite dish of all time. My Nonno makes the best, and I often wake up with drool all over my pillow after dreaming of it. The sicilian potatoes are actually whole cloves of garlic, and the name comes from when when my Nonno told us as kids that they were these special Sicilian potatoes.
1 lb. Linguini, Fettucini, Spaghetti, or Angel Hair
8-12 Cloves of Garlic
Extra Virgin Olive Oil
Parmesan/Romano Grated Cheese
Bread Crumbs (store-bought or homemade)
Ground Black Pepper
Preparation simply involves chopping the garlic and making your own bread crumbs, if desired.. However, it is the garlic prep that makes this dish so delicious. The key is to mince some cloves, cut some more in big chunks, and leave the small cloves whole. Boil the water now as well, and cook the pasta while the next step is completed.
Start by heating some olive oil (a lot) in a frying pan, and adding the garlic. It is okay to get some burnt garlic edges, as they are just like candy. Towards the end of this step, add oregano, basil, ground black pepper and some parmesan cheese and bread crumbs. Be careful with how much spices you add, since some store-bought bread crumbs may have a plethora of italian seasoning already in it.
Drain the pasta VERY well. Any excess water is bad. Now fold in the pasta to the garlic and olive oil mixture. Stir well to make the oil and spices consistent throughout the pasta. Keep it all on low-med heat while adding more parmesan, olive oil, and bread crumbs. Keep mixing on low-med heat, until you cannot take the smell anymore. Sprinkle more cheese and black pepper on top, and ENJOY!