Pasta al Aglio e Olio

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Sometimes for me, the simplest ingredients make for the best meals.  This is precisely why I love Italian food – the ingredients are fresh and simple, yet the meals created are full of flavor and delicious.  And, after following the Mediterranean diet now for about 4 months, so healthy for you.  This particular pasta dish is a no-brainer and the ingredients are always in my pantry.  Whenever I don’t know what to cook for dinner, I whip this up and it satisfies all my cravings!!  Last night was one of those nights.  I came home late, and I didn’t want to deal with too many preparations for dinner.  So Pasta al Olio e Aglio it was!  Delizioso!

Begin by chopping up some garlic. 

Use a fair amount (for one pound of pasta, I chopped up about 7 cloves). 

Saute the garlic in a generous amount of olive oil

and salt until it begins to brown. 

Remove the pan from the heat and add 3 T. chopped parsley,

some red pepper flakes, 2 T. of pasta water,

and 2 t. lemon juice. 

Once the pasta is cooked, add the pasta to the pan. 

Add a bit more olive oil and about 1/4 cup of more pasta water. 

Toss it all to combine and serve it with

some grated Parmesan cheese! 

Voila!  It couldn’t be simpler!

These types of simple meals with ingredients that are readily available and  inexpensive are affectionately labeled by my Italian mamma as pranzo alla casalinga (housewife’s dinner) or pranzo al contadino (farmer’s dinner).  Either way, they reflect the simple bounty of the earth turned into a savory pasta sauce that can be enjoyed by all.

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