W Is For Will

“Pasta is the one food I could eat every single day.” – Michael Strahan

Much like pasta, I can only eat so much. As I eat my dinner and write this post up my wife is watching her daily dose of some random reality show. This show is called “The Hills” and somehow, despite incredible aging, this is a reality show. The way that the show is filmed makes me think it’s a fictional show. Once I’ve had my fill at a certain point I end up sarcastically shouting “Ohmigawshlindzee, parisfashunweehk!?” in my best Lumpy-Space-Princess voice. My wife can only take so much of that as well.

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However, I don’t think I can ever truly be full of my Scarjo Pasta; more professionally known as Pasta Aglio e Olio. I monikered this pasta title after where I discovered the recipe, Netflix’s “Chef”. During a scene, Jon Favreau creates this pasta dish for a dreamy-eyed Scarlett Johansson.

What I love the most about this recipe is the ease of use and access for everyone to be able to make this. Simple ingredients, simple process, and simply delicious.

Y’all, highly recommend you try this out. After all, it’s really hard to bork up pasta, oil, lemon juice, parsley, red pepper flakes, and garlic.

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Pasta Aglio e Olio (“Scarjo Pasta”)

Ingredients

1. Linguini Pasta
2. Red Pepper Flakes
3. Lemon
4. Parsley (Whatever type you like)
5. Garlic
6. Olive Oil

Recipe

• Start boiling up salted water in a pot big enough to contain all of your linguini.
• Finely chop a handful of garlic cloves (Go nuts, I do a ton because garlic is fucking delicious).
• Slice your lemon in half.
• Finely chop your parsley.
• Get a large skillet on a burner with enough olive oil to coat the bottom of the skillet and start the heat on medium. (Couple of tablespoons)
• Once your water is boiling add your pasta and cook to just under al dente.
• While the pasta is cooking verify if your oil has started shimmering, if so you can add your garlic and red pepper flakes. Cook until fragrant, maybe a minute or two at most.
  • Once that garlic starts crisping up you’ve gone too far!
• Save a cup of pasta water
  • IMPORTANT, it will be used to make the sauce creamier, all that starchy goodness is important and adds to the dish.
• Drain your pasta and add the pasta to the oil-garlic-pepper skillet. Set heat to low.
  • Pro gamer move: I use a strainer spoon and take the pasta directly from the water to the pan with the oil mixture. The noodles retain some water so I do not need to add as much from the reserved cup of pasta water. Make sure to kill the heat on all burners before doing so.
• Incorporate the oil mixture into the pasta to make sure the noodles are coated.
• Start to slowly add your pasta water to the skillet and mix to your preference.
  • I said to save a cup but you probably only need anywhere from 1/4 to 1/2 cup of water, you do you, I’m not your dad.
• Squeeze your lemon half over the noodles, add your finely chopped parsley, and mix.
• Season with salt as needed, add shredded cheese if desired, and serve!

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“…..”

“… uhhh, any comments internal dialogue? You’ve been rather quiet lately”

“Nothing to add from my end, you’ve been doin’ alright kid”

Well then, I hope y’all enjoy this dish. The heat from the red pepper and garlic is inviting, you get a tang of acidity from the lemon, and it’s just a good meal. I’ve been working on getting back to being in awe of the magic of food and less critical of restaurants or meals. Food doesn’t have to always be on the cutting edge.

Sometimes, people making you a meal is the best magic.

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Cheers Y’all,
William