
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:

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 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.


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.
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Delicious n colorful pasta.....yummy
ReplyDeleteLooks vibrant and inviting. Great use of grape tomatoes.
ReplyDeleteThis looks really good!! Love the colors
ReplyDeleteI bet the anchovies make this really POP. what a great dish.
ReplyDeleteThis looks totally delicious..I would love to try this..Bookmarked.
ReplyDeleteAarthi
http://www.yummytummyaarthi.com/
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.
ReplyDeleteLove this dish Ramona with all that garlic. Delicious.
ReplyDeleteWhile 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
ReplyDeleteDelicious!
Cheers
Choc Chip Uru
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A classic favorite! Aglio et olio is always always amazing & I love that you added some veggies, dresses up the dish a bit. Yum!
ReplyDeleteI love aglio et olio, but I've never had it with asparagus, one of my favorite ever veggies. Looks beautiful!
ReplyDeleteAs 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!
ReplyDeleteThis is such a classic dish, but the veggies really give it a pop of color. And I'll eat asparagus in just about anything!
ReplyDeleteOh,,,my mouthwatering now,,,you make me hungry,great pasta recipe,I bet that anchovies adding great taste to it Yummmy !!
ReplyDeleteRidwan
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...
ReplyDeleteThank 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!
ReplyDeleteThis pasta looks delicious! And bright with all the different ingredients!
ReplyDeleteJust beautiful! I love how you've added both color and flavor with the tomatoes and asparagus....mmmmmmm. Have a fabulous weekend!
ReplyDeleteI 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!
ReplyDeleteThis 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.
ReplyDeleteOh 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 :)
ReplyDeleteThis 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!
ReplyDeleteRamona this is gorgeous. I am over the moon for this one.
ReplyDeleteOh my. The second I saw those anchovies, you had me. I looove a good salty pasta! This looks great :)
ReplyDeleteSounds a delicious dish - healthy and tasty too!
ReplyDelete