… because all I do is take pictures of my food.
Kinda sad, I know. But probably a very Yorker-like thing to do, being as to how we love to eat so much.
The food in question in today’s photo, though, is somewhat un-York-like. It’s very Italian and very spicy, so eat with care. It’s “pasta aglio y olio,” which literally means pasta with oil and garlic. (With that translation, you might barely need the recipe!)
But it’s not pronounced ag-lee-oh e oh-lee-oh, and there’s one more secret ingredient after the garlic and oil.
Well, first of all, the pronunciation. You say it “ay-oy,” which I guess if you try hard enough sounds like a very fast version of aglio y olio.
And you don’t just put garlic and oil in. You also need some crushed red pepper (yum!)
Here’s the full recipe:
Pasta aglio y olio
1/2 c. olive oil
3 tablespoons minced garlic
crushed red pepper (to taste)
1 c. water
1 tsp. salt
1 lb. thin spaghetti
Put water on to boil for spaghetti. Meanwhile, put oil in skillet with garlic, salt and hot pepper. Heat over medium heat until garlic is lightly sauteed, then carefully add the water and simmer on low until pasta is done. Drain pasta; add garlic-oil sauce to pasta.
Serve with grated parmesan or asiago cheese.
We have made several “converts” out of people who claimed not to like garlic, spicy food, pasta, etc. In fact, one year for his birthday, I gave my good friend Dan a jar of “ay-oy” sauce so he could make his own, he loved it that much. So, if you make it, let me know what you think!