Ελαιόλαδο και σκόρδο: η διάσημη φτωχή (σάλτσα) των ζυμαρικών αλά Pandespani Simplicity is not time, but has fans of all ages. Back to (very) basics of a recipe from the most simple and minimal materials and effort. Olive oil, garlic and parsley essential for a surprisingly tasty results in no time.

The most famous poor sauce for pasta and that cause taste and food even when there were no tomatoes, is still very popular within and outside Italy. By simply full of flavor, double “ment” (aglio e olio, sounds “= alio olio garlic and oil), earthy and hearty, recall as a few recipes and feeling very reminiscent of what we sometimes need to live nicely

Even if you are not the opinion of less is more, I suggest you try it. While here the recipe is executed by screws (special order gar), becomes better with spaghetti or angel hair (vermicelli).

A secret and some variations: Use the best olive oil and remove the green germ that is found in garlic.

The recipe of Sophia Loren: H adds to the famous Italian cooking sauce 3 tbspAnchovy paste. In practice this means that you put in a blender (or mortar, if you do by hand) the anchovy fillets with a few drops of olive oil and mash. Also instead of parmesan, pecorino uses.


The chili recipe (aglio, olio e pepperoncino): It is my favorite version and is more or less spicy, add cayenne pepper to the sauce or pepper (chili flakes), or better still fresh red chili pepper.

Preparation: Minimal. Manage to do until the sauce to make spaghetti, less than 10 minutes all together. Recipe quick and easy.

Ingredients (serves 4)
1 package spaghetti or angel hair
6 tbsp olive oil
3 cloves garlic, cut into slices (not too thin and not the green germ)
4 tbsp freshly grated Parmesan cheese (1 tbsp estimate for each dish)
4-5 tbsp very finely chopped parsley (about half a small bunch)
Extra Parmesan for serving (optional)

Make the pasta: The put to boil in plenty of salted water to almost al dente, ie steal from the time the package half a minute, depending on the pasta you use.
Make the sauce: In large deep skillet (or pot if you have not; should fit the cooked pasta) Heat oil over medium heat and saute garlic until barely golden (do not tan because the flavor will come out bitter ). Add parsley, salt and freshly ground pepper and stir. Remove from heat.
Drain cooked pasta (always keeping 1 cup. The boiled water in case you need to add some to spaghetti) and pour in sauce. Stir and cook for 2 minutes on medium heat so the sauce goes everywhere.
Serving: Adeiazete spaghetti on warm platter and serve immediately. The extra Parmesan cheese (optional) is served separately.

Source image – text :http://www.ethnos.gr/article.asp?catid=13745&subid=2&pubid=68814658&page1=1