Spaghetti with Olive oil. Simple but satisfying. Easy and delicious. Found on page 121 of our book, A Taste of Utica and posted by Michael Labombarda. What a way to enjoy a Sunday meal.
- 1/3 to 1/2 cup of Extra Virgin Olive oil
- 2 to 3 cloves of freshly squeezed or minced garlic
- 1 lb of spaghetti (linguine, ziti, whatever shape suits your fancy)
- freshly grated cheese
- a handful of fresh chopped Italian parsley
- fresh grated black pepper
- salt to taste
- other options if you like – the fresher the better: chopped tomatoes, chopped basil, Kalamata olives, toasted pine nuts, crushed red pepper, broccoli, zucchini, steamed mussels, cooked shrimp.
Quickly sauté the garlic in the oil until light brown. Don’t burn! Remove from heat.
Cook your favorite pasta al dente. When you drain it, drain in a colander and add the garlic and oil to it. Toss.
Put into a pasta serving bowl and add the parsley, cheese, black pepper, salt and whatever else you like.
Make sure to put extra cheese on the table. ENJOY!
Memories by Michael:
While growing up, I always looked forward to spending time with Grandma Darman at her house on Mohawk Street. The big yellow house with the white picket fence was a special place to me for lots of reasons. One of the things I loved doing there was sitting on the front lawn on a nice summer day around 4:30 pm and counting cars. Mohawk Street had no shortage of cars at that hour of the day given so many folks were on their way home for dinner. On rainy days, I’d kneel on the couch in front of the side window and count cars that way.
Boy, do I miss those summer days and nights at Grandma’s.
Do you have a favorite memory of time spend at your Grandmother’s house?
What a great meal. I like your add in options. It sounds so fresh and yummy.
Pasta with olive oil and lotsss of parm is my go to meal!! SO good..but yes, the cheese must be on the table.