How can something so simple be so good? I made this last week (with the addition of some roasted asparagus mixed in with the pasta) and it made a very tasty meal.

This is the quintessential late-night Roman dish. It works great by itself (with some good bread), or with a side salad, or with some additions (like my roasted asparagus). Hard to go wrong with this one.

Pasta with Garlic and Oil

Pasta Aglio e Olio

Ingredients:

Salt
2 Tablespoons minced garlic
1 or 2 dried chiles (or 1/4 teaspoon chili flakes), to taste (optional)
1/3 cup extra virgin olive oil
1 pound long thin pasta, like linguine or spaghetti
1/2 cup chopped parsley leaves (optional)

Preparation:

Bring a large pot of water to a boil and salt it. Put the garlic chiles, oil, and a pinch of salt in a small skillet or saucepan and turn the heat to medium-low. Let the garlic sizzle a bit, shaking the pan occasionally, just until it puffs and turns golden, then turn off the heat if the pasta isn’t ready.

Cook the pasta until tender, but not mushy. Drain it. Reheat the garlic and oil mixture briefly if necessary. Dress the pasta with the sauce, adding a little bit more oil it is seems dry. Toss with the parsley (if you are using it).

Recipe via Mark Bittman