Skip to main content
Advertising

Originally published Thursday, December 27, 2012 at 6:00 AM

  • Share:
           
  • Comments (3)
  • Print

Recipe: Aglio e olio

Serve 4 1/3 cup extra-virgin olive oil 8 to 10 anchovy fillets 5 or 6 cloves garlic, thinly sliced or chopped 2 red Fresno chilies, seeded...

The Charlotte Observer

Most Popular Comments
Hide / Show comments
Based on the ingredients I can tell that this is going to be delicious. I can't wait to... MORE
That sounds Really good. MORE
My mom used to make this dish (sans chiles) all the time when I was growing up. Deelish! MORE

advertising

Serve 4

1/3 cup extra-virgin olive oil

8 to 10 anchovy fillets

5 or 6 cloves garlic, thinly sliced or chopped

2 red Fresno chilies, seeded and chopped

1/3 cup dry vermouth

Salt

1 pound spaghetti

1/2 cup flat-leaf parsley, chopped

Black pepper

Bring a large pot of water to boil. In a skillet, heat the olive oil over medium heat. Melt the anchovy fillets into the oil, stirring until they break up and dissolve completely into the oil. Add the garlic and chilies. Reduce heat to low. Stir that a few minutes, then add the vermouth.

Salt the boiling water and cook the pasta to al dente. Before draining, ladle out about a cup of the starchy pasta-cooking water and add to the sauce. Drain the pasta and add to the sauce along with the parsley, tossing with tongs for one to two minutes for the flavors to absorb.

NOTE:Rayandherhusband,JohnCusimano,usuallyaddalittleblackpepper"becausewelikethingsridiculouslyspicy."

From "My Year in Meals," by Rachael Ray (Atria/Simon & Schuster, 2012).

News where, when and how you want it

Email Icon

Homes -- New Home Showcase

Views draw homebuyers to hilltop collection

Views draw homebuyers to hilltop collection


Advertising