Aglio e olio





A coffee mug is set in the sink and filled with pasta water when the noodles are drained. The salted water clouded with starch from the pasta forms a sauce with butter and olive oil heated with a short splash of wine in the same pot that cooked the noodles.

A very fast meal for when you come stumbling in. 

From drinking? 

No. Just your regular stumbling, you klutz.

2 comments:

Rob said...

Unless you're committed to that packaged Parmigiano-Reggiano, you might want to try the stuff they sell at Whole Foods, which is cut roughly from the big wheel and in my experience is excellent quality. Generally between $15 and $20 a pound depending on location (California is more expensive than Maryland, for example), and worth it. Be sure to pick one of the chunks that has a smaller proportionate amount of rind; leave the chunks with a lot of rind for the wastrals and half-bright trophy wives.

Chip Ahoy said...

Rob, I can never pass that stuff up. And now I have an extra $100.00 burning a hole in my pocket. And W.F. is sooo close, I mean it, walking distance for a regular walker. They have it piled up on the table bam right there piled up on the wheel. So you can never miss it.

Also, in the side direction there is Marczyk market, another upscale place that is never without the real deal.

Also, now that I think of it, Tony's market two blocks south on Broadway, is never without it.

It's like epicenter of cheese over here.

I notice a difference between this plastic-wrapped stuff, It does have a stamp on the rind that appears to be official, and that could be faking me out, and I've never done a side-by side comparison. The texture is less crumbly, it seems. I always doubted this cheese because of the plastic wrapper, but I can find nothing incriminating on the information printed on the wrapper. They're awfully clever at passing off second rate cheese and the cost is still at the top.

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