Well, we are out of the summer lounging season and back into the whirlwind of back to school and back to work and getting supper on the table in the midst of a thousand busy things on our list. And that is where this super easy recipe for aglio e olio comes in. Aglio e olio translates to garlic and oil, and that’s exactly what this is, along with Parmesan cheese and a little parsley and of course PASTA. It’s the perfect rush-around-day supper, for all kinds of reasons…not the least of which is that it is 100% delicious. And with that, let’s make it!
Spaghetti with garlic bread crumb wine sauce is one of my favorite pasta recipes EVER, and every time I make this one the Southern husband and I look at each other and say, why don’t we make this more often? But absence makes the heart grow fonder, and I am VERY fond of how this looks, tastes, and is so very easy to throw together at the end of a long day. I need this. You need this. Let’s make it!
Who doesn’t LOVE spaghetti and meatballs? But they are such a production, right? Browning the meatballs, warming the sauce, boiling the pasta…it takes every pot in the house. Right? Actually…no. No it doesn’t. This recipe for one skillet spaghetti and meatballs makes a FABULOUS spaghetti and meatballs, but here is the beauty part…all in that one skillet. And, because everything is cooking up together, the spaghetti soaks up a lot of the gorgeous sauce and meatball flavor, so instead of one sitting on top of the other, all three components are beautifully, harmoniously, delectably, delightfully intermingled. Sounds too good to be true, right? But it IS! And I am here to tell you how to do it, without overloading your dishwasher on top of everything else.
I am a true blue taco lover. I think I have firmly established my devotion to fish tacos with the grilled fish taco and fried fish taco recipes that I’ve posted over the past couple of weeks. But don’t think I’m not equally besotted by tradition beef tacos as well – I am head over heels for them as well. The only, and I mean only, thing that bugs me in the slightest about tacos are the crunchy taco shells that shatter into a billion pieces when you bite into them, sending precious taco filling back on to your plate and/or down your arm. And while soft flour or corn tortillas are one answer to this issue, there’s another solution. Pasta!
One of my favorite things in the worlds is steamy, comforting chicken noodle soup. I made entire vats of it this past winter when the relentless snow was as high as our basketball hoop in the driveway. Now that we are happily in the balmy days of early summer, I’ve finally eased up on the soup-making…but I wasn’t entirely ready to leave chicken noodle wonderfulness behind. And then it occurred to me…what’s good for the soup is good for the pasta salad. As in, chicken noodle salad!
This is the time of year when I have to exert extreme self-control. Here in the Northeast it has JUST started to consistently be above freezing at night (I know!) and so a couple of weeks ago I planted my annual crop of basil plants. They are bright and cheery and they smell enticingly of, well, basil. But they are still babies, and so I have to wait a couple more weeks before I start picking giant bunches of them to cook with. Luckily, I don’t have to wait for pesto though, because as it turns out, parsley makes an absolutely fantastic pesto. Who knew?? (I did. Read on!)