Spaghetti aglio e olio — Every man needs to know how to make this

During our daily morning meeting today, I mentioned that it is World Pasta Day. Upon doing so, one of my co-workers said that she had made the most fantastic pasta last night that was really light and simple, and tasted so good. She said it only had 5 ingredients. Right away I knew she was talking about spaghetti aglio e olio; spaghetti with garlic and oil.

This recipe is very easy. Every man, especially a young bachelor, needs to have this recipe in his recipe repertoire. As long as he doesn’t burn the boiling water, he is sure to impress a young lady with his cooking skills.

Here is the recipe:


1-2 cloves of garlic, minced, or more to taste
1 teaspoon crushed red pepper flakes
1/3 cup good olive oil
1 pound spaghetti
Grated Parmigiano or Pecorino Romano


Bring 6 quarts of lightly salted water to a boil and add the spaghetti. Meanwhile, sauté the garlic and red pepper flakes in the oil until the garlic begins to brown. Turn off the heat (the garlic will continue to brown; you don’t want it to over-brown and become bitter).

When the spaghetti is done, drain, return to the pan, and drizzle the oil mixture over the spaghetti. Stir until evenly combined. Sprinkle the grated Parmigiano or Pecorino Romano on top and serve.

Scampi – Quick, easy and deceptively elegant


It seems shrimp was put on this earth simply for those nights when you need to whip up something quick and shrimp scampi has to be the easiest ways to cook shrimp. A little butter, a little lemon juice, garlic and parsley and in minutes you have a dish with a deceptive, light elegance. Here is what I did tonight:


1/3 cup butter
1 to 1 ½ pounds large shrimp, peeled and deveined
6 to 8 cloves of garlic, minced
1/3 cup chopped fresh parsley
1 red onion sliced thin and halved.
Juice from ½ lemon (Approximately 2 to 3 tablespoons)
Salt to taste


In a large skillet, heat butter over medium heat and sauté garlic until aromatic and just begins to soften. Add shrimp and cook until it begins to turn pink about two minutes. Turn shrimp and cook additional two to three minutes. Remove shrimp from pan and set aside.

Add onion to pan and sauté until soft and almost translucent. Return shrimp to pan. Add lemon juice and parsley and season with salt. Stir well. Remove pan from heat and serve immediately over angel hair or similar pasta or simply just eat.