Spaghetti with Garlic, Oil and Pepper

I thought I would stick with a pasta theme and post this very simple, almost non-recipe, for Spaghetti Aglio, Olio e Peperoncino (spaghetti with garlic, olive oil and pepper flakes.) This dish actually makes me think of a dear friend of mine, as it is her favorite. She is someone I consider an ‘eating buddy’ and our general rule is never to order something on the menu that is either a) so simple we can whip it up ourselves anytime or b) made from ingredients that are common and can be purchased just about anywhere. However, if this dish is on the menu, she is ordering it – going against both of our eating out rules. Tsk, Tsk, Tsk…. But, I can’t blame her, I guess, I really like it too!

This dish is pretty spicy so I would definitely adjust to your personal taste and comfort level. I had honestly never thought of the exact amounts for this recipe as I have primarily always done it by sight and/or taste. I highly suggest playing with it to your liking as well.

Mr. Foodie and I ate it as our main course, with a side of steamed broccoli but it would go well with lots of other veggies and fish, shellfish or poultry.

SPAGHETTI WITH GARLIC, OLIVE OIL AND PEPPER FLAKES

Ingredients:

~10 Oz. Spaghetti
-3 Garlic Cloves, finely minced
-1 (to 1 1/2) Tsp Crushed Red Pepper Flakes
-1/3 Cup Extra Virgin Olive
-3/4 Tsp Salt
-1/2 Tsp Coarsely Ground Black Pepper

Directions:

1. Boil Spaghetti noodles in salted water until al dente. They should have a little bite and not be overlooked at all.

2. Drain spaghetti well and place in serving bowl.

3. Add all other ingredients to Spaghetti and toss until well coated.

Note: This can be served warm or at room temperature. If you choose to serve at room temp, be sure to re-toss before serving.

I have been making this for years.  I also use this same general recipe with Marsala wine and sometimes add a little cream.  I like the simplicity of this recipe – makes it easy for a weeknight but I’ve also served it to company as well.  We generally have it alongside fettucine alfredo and some sort of green vegetable like broccolini or a sauteed spinach.

SHERRY CHICKEN

Ingredients:

4 Skinless, Boneless Chicken Breasts Steaks (or regular breasts pounded thin)

~1/3 Cup Flour, for dredging

1/2 Tsp Salt

1/2 Tsp Coarse Black Pepper

1/2 Tsp Dried Oregano (I have used Italian Seasoning as well)

3-4 TBS Butter

3-4 TBS Olive Oil

1 Package of Sliced White Mushrooms

3/4 Sherry

Directions:

1.  Mix together flour, salt, pepper and oregano in a shallow dish.

2.  Coat chicken pieces with flour mixture.

3.  Melt butter and olive oil in a skillet over medium heat.

4.  Add chicken to skillet and brown on one side.

5.  Turn chicken over, add mushrooms and sherry.

6.  Cover and simmer until chicken is cooked through, about 10-12 minutes – turning chicken one during the process.