Kamis, 30 April 2009

Pasta Aglio Olio

1 pound dry pasta
1/2 cup extra-virgin olive oil
1 Tbs garlic, finely chopped
1 Tbs parsley, finely chopped
1/4 tsp red pepper flakes

Cook pasta.

Put the olive oil and the garlic in a large skillet over a medium heat. When the garlic begins to change color add the parsley, red pepper flakes, and salt, stir well and remove from heat.

When the pasta is cooked, return the skillet to a low heat. Drain the pasta and add it to the skillet. Toss until the pasta is well coated with sauce.

Tagliatelle Ai Funghi

1 lb tagliatelle pasta
1/2 ounces porcini mushrooms
2 cloves of garlic
Virgin olive oil
Salt and pepper

Clean the porcini mushrooms well, wash them and slice them.

Heat a bit of olive oil in a saucepan with 2 cloves of garlic, sliced or chopped fine, and add the mushrooms. Let them cook over a low fire, adding a bit of salt and pepper, and if necessary adding a spoonful or two of hot water.

Boil the pasta in plenty of boiling water, drain it when tender and mix it with the sauce. Add more olive oil if necessary, place on a platter and garnish with chopped parsley.