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Jan 6, 2007 04:35 PM

Alio e Olio, too simple to call a recipe?

I love Alio e Olio. The ingredients seems pretty basic but I've never prepared it. I'm curious, is there any range as to ingredients or cooking techniques?

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  1. for best results it requires quality ingredients
    Try using:

    Bright green OO
    Lots of Garlic halved - I like the garlic with the purple tint to its skin
    Good dry pasta like Setarro brand
    Parmesean cheese hand grated
    coarse salt
    chopped parsley for garnish
    use can also add a few spoons of pasta water to it if it's too dry

    2 Replies
    1. re: jenniebnyc

      Hi Jennie,
      Thanks for the swift reply. I see by your profile that Mom's Bolognese is to die for. Would you care to share with your fellow Chowhounds?

      1. re: jenniebnyc

        I'd love to get my hands on that Bolognese recipe, too. :o)

      2. You're right, it's great!

        A lil' tip I got from my Argentinean/Italian Mother-in-Law is to blast it in the pot before serving with a little fresh garlic pressed thru a garlic press to brighten-up the garlic...

        A lot of us sauté the minced garlic to flavor the oil, then toss...

        That often tones down the garlic magic....
        For myself, I add grated parm in the pot before serving too, along with the garlic blast...

        Another notch?
        Stir in some Half & Half to make it garlikky AND Alfredoey!

        Viva Italia!

        1. It is that simple and that delicious.

          First cook the spaghetti in salted boiling water. After I put the spaghetti in, I put some olive oil in a cold pan and add a lot of sliced garlic and some crushed red pepper flakes. Then I heat over medium heat till the garlic is toasted and crispy. Remove the crispy garlic slices but leave the oil in. Then add the pasta directly to the pan and toss till well coated. If necessary, add some of the pasta water and keep tossing. Add back the sliced garlic top with parsley and some parmesan cheese. THen plate. That easy.

          Sometimes, for some extra texture I toast some breadcrumbs in the oil after removing the garlic but before adding the pasta.

          1. I've made it even simpler than any of the above.

            Garlic minced as fine as I can get it, nearly a puree, put into a pan of very green olive oil and some butter, and poured over al dente dried cappellini, and served with block of good parmesan or romano on the table next to a grater.

            The guys who used to work on my boat all seemed to like it, but only really as a side. It goes well with some chicken breasts just breaded and fried and or some good sausages.

            1. 2 large cloves garlic peeled
              1 pound Spaghetti
              1/2 cup EVOO
              1/2 teaspoon red pepper flake
              25 large parsely leaves
              Coarsely chop garlic on a board.
              Bring pot of water to a boil.Salt
              While pasta is cooking

              Place a samll sauce pan over low heat , when the oil is warm add the chopped garic .Saute for 2 minutes . Add red pepper flakes and S/P to taste, saute for 2 minutes.
              When pasta is ready pour the oil with the garlic over it. Toss well add the parsley and serve.