Spaghetti Aioli | gianna1.com

Spaghetti Alioi Olio

My mama used to make this on Christmas Eve and New year's Eve.

I would make this whenever I served fish as a primo piatti. Actually, you can make it anytime, especially when you don't know what to make.

Ingredients:

1 lb box of any kind of spaghetti, linguini, angel hair

1/2 cup good olive oil

5-6 garlic cloves, sliced

Hot pepper flakes, desired amount

2 Tbsp drained capers

2-3 anchovy fillets (optional)

Fresh parsley

Directions:

I'm large wok or frying pan, pour oil and let it warm up. Add the garlic slices. Lower the heat and let it simmer, slowly. This will cook the garlic into soft, delicious sweetened morsals of magic. Add the anchovies and stir until they disappear into the sauce. At this time, you should add the capers and the hot pepper flakes.

Careful not to splatter; they will burn.

Meanwhile, bring the water for the pasta to boil. Cook the spaghetti a few minutes less than the instructions, since you will be cooking them in the oil.

Drain the spaghetti and reserve a cup of pasta water for using in the sauce. You don't have to use the whole cup of water.

Add the drained spaghetti into the cooked garlic mixture, carefully. Toss the spaghetti very well, adding a little pasta water at a time, until you see the pasta is covered with the oil.

Add the chopped parsley and enjoy!

Must have a glass of wine 🍷

This is no ordinary spaghetti with garlic and oil

That's a nice glass of wine 👌

Comments

14.01.2020 15:42

Mary Enterkin

Merci! This sounds and looks amazing! Good to see you last. Do you think we can learn French? I could feel my synopsis firing away! Ha!

14.01.2020 15:48

Jan Conte

Merci beaucoup! I'm hoping to stir up some new brain cells....😆 It was fun with all of you❤️

Let's get baking!

Preheat the oven to 350 degrees

1 whole thin skinned orange, remove the stem and cut in quarters. Keep the skin on the oranges.

In a clean large food processor, add the orange quarters, 1 1/4 cups of sugar, three large eggs, 1 tsp of vanilla, 1 tsp of orange extract, 1 tbsp of Triple Sec liqueur, optional, 2/3 cup vegetable oil.

Pulse all ingredients in the processor and then puree until mixture becomes a batter with specs of orange peel.

Add to the processor:

2 1/4 cups all purpose flour

2 tsp baking powder

1/4 tsp salt

Process all dry ingredients until they are entirely incorporated into the batter.

Bake in a greased and floured spring pan, using a parchment paper circle on top of the greased bottom.*

Preheat the oven to 350 degrees. Place in the center rack of the oven. Bake for 30-40 minutes, depending on your oven.

Remove from your oven and let it cool down completely. Dust with powdered sugar or make a drizzle of 1/4 cup powdered sugar and fresh squeezed orange until thick and smooth. Pour onto the cooled fresh orange cake.

Cooking with Love

with Gianna Conte (Jan)