St. Andrews has been on a crazy weather spin the past couple of days. It's been beautiful and sunny out, but walking anywhere is a complete nightmare. I almost got blown onto the street twice yesterday, and the cold has a nasty way of creeping it's way into the neck of your coat. It's times like these I really appreciate being self-catered, and having the freedom to choose what I'd like to have for dinner.
This pasta is one of the easiest things in the world to make. It's simple, it's quick, and it's very flexible. I just added broccoli to my serving today, but you could put in anything you like. Prawns are exceptionally good here. Feel free to adjust the measurements here. I like mine super spicy, so I always throw in an extra shake of chilli flakes. A simple, tailor-made meal. And it'll take you all of 10 minutes. ;)
~ 2 tbsp olive oil
~ 2 big cloves garlic
~ 1 tsp dried chilli flakes
~ 1/2 tsp coarse black pepper
~ 1/2 tsp dried oregano
~ sugar (to taste)
~ salt (to taste)
~ spaghetti, for 1 person
~ 1/2 cup broccoli florets
- Get some water boiling in a large pot so you can cook your pasta. If you're in a rush, you can use water from a recently boiled kettle. It's just continue to bubble away on the stove. SALT IT. The water should taste like the sea. That way, you'll season your pasta while it's cooking, and won't have to add a bucket load of salt to your sauce.
- Get out a small frying pan and heat up the olive oil. Once the oil is hot, turn the heat WAY down. The trick with aglio olio is to be low and slow. You want the oil to infuse with flavour, if it's too hot all your spices will just burn to bits.
- Add the garlic, chilli flakes, pepper, oregano, sugar and salt. Leave the pan alone on it's very low heat. Every once in a while swirl the pan to keep the party going, but for the most part all you have to do is sip a glass of wine.
- At the last 2~3 minutes of your pasta cooking time, throw the broccoli (or any other veggies you're using) into the spaghetti pot. When the pasta is done to your liking, drain it with the vegetables and toss into the pan of spiced oil. Stir to coat. Dish up and enjoy.
And here's a sneak peek for tomorrow's post!