Friday, February 24, 2012

Garlic and Oil Pasta (Aglio Et Olio) with Asparagus

Yum

The first time I heard about Aglio Et Olio was when Rachael Ray was telling everyone that it was her all time favorite style pasta dish.  Then I later saw Giadia De Laurentiis making it.  So if two pretty famous cooks/chefs could love this dish... it was worth exploring. I bought the tin of anchovies and set out to make the pasta. They were both right, I loved it.  Even my kids ate it... Yes... anchovies and all.  Rachael Ray always tells people to give anchovies a chance in pasta dishes because it literally melts away into the olive oil and it makes this fragrant and nutty sauce.   She is right folks.   I decided to go for it with my own spin and add asparagus and some grape tomatoes. It was still just as good and you can change it up by adding broccoli, peas, zucchini or bell peppers etc.... The oil, anchovies and garlic proves to be a wonderful canvas that you can make into several different masterpieces.

 Ingredients:
1lb of pasta cooked in salt water until al dente
1 (2oz) tin of anchovies in olive oil
1/3 cup of good quality extra virgin olive oil
1lb of asparagus cut into 1 inch pieces and partially steamed
1 pint of grape tomatoes or a large tomato diced
1 bunch of scallions sliced (whites and green separated)
1 small handful of fresh parsley chopped
1-2 Tbs of fresh garlic minced well  (about 5-6 large cloves)
1 tsp of red chili flakes
Salt and pepper as needed


Directions:
Step 1: cook your pasta and partially steam your asparagus.
Step 2:  In a large pan on medium low heat add the extra virgin olive oil and the entire tin of anchovy fillets(I do not use the oil in the tin).  When the anchovies start to dissolve into the oil add your minced garlic and chili flakes. Cook for 2-3 minutes.

Add the partially steamed asparagus next and increase the heat to medium.  Saute the asparagus for a minute.  Then add your grape tomatoes and whites of the scallions. Cook for another minute or two. 




Finally add your cooked pasta and parsley then toss with all the other ingredients. Salt if necessary (but the anchovies will provide plenty of salt). Serve immediately.  Garnish with the greens of the scallions.  Enjoy.




Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

25 comments:

  1. Delicious n colorful pasta.....yummy

    ReplyDelete
  2. Looks vibrant and inviting. Great use of grape tomatoes.

    ReplyDelete
  3. This looks really good!! Love the colors

    ReplyDelete
  4. I bet the anchovies make this really POP. what a great dish.

    ReplyDelete
  5. This looks totally delicious..I would love to try this..Bookmarked.

    Aarthi
    http://www.yummytummyaarthi.com/

    ReplyDelete
  6. If you have the backing of Rachel and Giada I would definitely give it a try too. I haven't heard of this dish. Looks fantastic though.

    ReplyDelete
  7. Love this dish Ramona with all that garlic. Delicious.

    ReplyDelete
  8. While I may have to cut away the asparagus part and sub in sundried tomatoes, I am more than happy to eat this garlicbreadspaghetti hybrid :D
    Delicious!

    Cheers
    Choc Chip Uru
    Latest: Two Twix Fudgy "Whities"

    ReplyDelete
  9. A classic favorite! Aglio et olio is always always amazing & I love that you added some veggies, dresses up the dish a bit. Yum!

    ReplyDelete
  10. I love aglio et olio, but I've never had it with asparagus, one of my favorite ever veggies. Looks beautiful!

    ReplyDelete
  11. As an Italian girl, I have aglio e olio frequently! I love it because you can spruce it up with chicken or fish and any kind of veggie and it's always good! Asparagus was a great addition!

    ReplyDelete
  12. This is such a classic dish, but the veggies really give it a pop of color. And I'll eat asparagus in just about anything!

    ReplyDelete
  13. Oh,,,my mouthwatering now,,,you make me hungry,great pasta recipe,I bet that anchovies adding great taste to it Yummmy !!
    Ridwan

    ReplyDelete
  14. I'm allergic to anchovies - so I'm now wondering what else would give it the same taste that I could substitute, cause it sounds delicious! Hmm...

    ReplyDelete
  15. Thank you for this post. I really am hesitant to work with anchovies. I use them in ceasar salad though. I am going to make something similar sometime with rice noodles so that the daughter can eat too! It looks scrumptious. I am hungry now!

    ReplyDelete
  16. This pasta looks delicious! And bright with all the different ingredients!

    ReplyDelete
  17. Just beautiful! I love how you've added both color and flavor with the tomatoes and asparagus....mmmmmmm. Have a fabulous weekend!

    ReplyDelete
  18. I have yet to try anchovies. I hear her say that all the time, I just haven't tried one of the recipes that needs it. I am open to it though. This just might be the dish that does it too!

    ReplyDelete
  19. This is a colorful dish and so different. Also this is the first recipe I've seen with anchovies. Great way of serving asparagus rather than steamed.

    ReplyDelete
  20. This looks awesome!! Loved the droolworthy pictures. Bookmarked!
    http://cosmopolitancurrymania.blogspot.com

    ReplyDelete
  21. Oh wow, this looks so delicious! I love garlic and oil pasta, but my family rarely makes pasta for dinner :( We really need to start cause all your pasta recipes make me drool! I love all the veggies you added in to step up the texture and taste of the dish! This looks fabulous, hope you have a wonderful weekend :)

    ReplyDelete
  22. This looks great! I was one of those people that hated achovies until, like you, I saw RR always cooking with them and melting them into EVOO, so I tried it and I love them now. I'm glad your kids liked it too!

    ReplyDelete
  23. Ramona this is gorgeous. I am over the moon for this one.

    ReplyDelete
  24. Oh my. The second I saw those anchovies, you had me. I looove a good salty pasta! This looks great :)

    ReplyDelete
  25. Sounds a delicious dish - healthy and tasty too!

    ReplyDelete

Please leave a comment, we love to hear from you....