I love pasta and most noodle dishes. I don’t know but for as long as I can remember I’ve been eating them, preferring them over other dishes. I even have a photo from when I was a toddler and I had a string of spaghetti hanging out from the corner of my mouth. I guess it’s the texture, or maybe the various wonderful flavors that work with noodles and pasta.
Among my all-time favorites is the sweet Filipino-style spaghetti, my mom’s baked macaroni, carbonara (meat or seafood), stir-fried egg noodles (pancit Canton) and aglio olio pasta. In fact, this recipe is exactly that, a garlic (aglio) and olive oil (olio) pasta.
I like aglio olio pasta dishes because they are very easy to prepare and you get nice subtle flavors with just a number of ingredients. If you don’t mind the slight garlic breath afterwards, then try this one.
- 250 grams of uncooked pasta (spaghetti, fusilli or farfalle)
- 1/4 cup extra virgin olive oil
- 12 cloves of garlic, chopped finely
- 1 tsp dried basil
- 5 pieces of salted anchovy fillets (the ones in oil)
- 2 Tbsps of sliced black olives, drained
- Fresh basil
- 1/4 tsp salt
- 1/4 tsp pepper
Cook the pasta based on package directions. Make sure that the pasta does not overcook and stays al dente.
Over low heat, sweat out the garlic in the olive oil for about 5 minutes. Do this to release the garlic flavor without browning it too much. Add the anchovy fillets, breaking them apart in the oil. Increase the temperature to medium-high heat. Add the sliced olives, dried basil leaves and sauté a bit. Add salt and pepper to taste.
Drain the pasta and toss immediately into the oil and garlic. Serve hot with extra anchovy fillets and fresh basil leaves. Add dried chilis for a little extra kick.