Saturday, February 13, 2010

Pasta Aglio Olio and Tomato Basil Bruscetta $5.20

Aglio meaning garlic and Olio meaning Oil(which could only mean Olive Oil) That is exactly what the pasta consists of- garlic and olive oil. In Italy, it is usually the pasta one makes when in a hurry, or when they have limited ingredients in the house, and need to whip up a meal. Upon further research, apparently pasta aglio olio is most known in the Abruzzo region of Italy, because at one time it was the most poverty striken of regions. That is actually the region that I come from, and I can confirm I have had many a Aglio Olio in Abruzzo. I will admit that it taste far better in Italy, then in America, as does some meals(not all, just some-sorry have to be honest)I suspect it is because of the olive oil. The olive oil is like no other, the flavor, texture, richness is hard to discribe. I personally always use extra virgin olive oil when cooking, and when making this dish I highly reccomend fresh garlic.

3 cloves garlic minced .40
1/2 cup olive oil .40
1 lb pasta of choice(Im using linguine)$1.00
salt and pepper

Cook pasta according to instruction
heat skillet on low with oil
saute garlic slowly, carful not to burn
Drain noodles, loss with garlic and oil

Optional tomato and basil
dice 3 or 4 tomatos(.80), and 2 tablespoons chopped basil .30
when pasta is cooked toss in large skillet with oil and garlic combo, add tomato and basil, and saute together for 2 or 3 minutes

loaf of french or italian bread $1.50
1/4 cup olive oil.25
1 clove garlic.15
diced tomatos(2).40
chopped basil(1 tablespoon).15

total $5.20
Slice bread, brush with olive oil(1/8 c) and bake in oven at 350 until crisp
combine tomato, basil, garlic and olive oil, add salt to taste
top bread with tomato topping

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