Meatless Monday: Aglio e Olio (Pasta with Garlic and Oil)

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Growing up, I spent a few dinnertimes at my best friend’s house.  Her great-grandmother, who had come over from Italy during the late 1800’s, lived with the family, and many times, dinner revolved around something from the “homeland”.  This meatless dish was something that they loved, and I’ve made for my family as well.  Not only is it meatless, but it’s also inexpensive, and according to articles that have been in the news, it seems to contain quite a few things to keep you healthy!  What a great combination!

 

Aglio E Olio (Or as her family called it, I O E)

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1 lb spaghetti, angel hair, or bi-color linguine

3 large onions, the stronger, the better, chopped

1 head garlic, peeled and sliced

1.5 C olive oil

 

Boil the water for the pasta.

Heat the olive oil on medium heat.  When it shimmers in the pan, add the onions and garlic.  Stir occasionally.

When the onions start to turn clear, add the pasta to the boiling water.

Cook the onions and garlic until they caramelize, turning slightly brown.

Drain the pasta and place in a nice, big bowl.  Pour the caramelized onions, garlic, and oil over the pasta and stir.  Serve with your favorite Parmesan and a fresh green salad.

This is a great dish when you’ve forgotten to plan dinner, or just as a change from the norm.  Any way y’all look at it, it’s tasty!

 

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