Pasta Aglio E Olio inspired from the movie Chef

We watched Chef starring Jon Favreau and I have to say, there were enough foodie scenes to make anyone hungry, even if you'd just eaten a meal.  This had us craving a true Cuban pressed sandwich as soon as we could get out and get one.

Weeks and weeks back, before Florida was this bad off with virus cases, we did manage to get that delicious pressed Cuban.  I had missed getting out a little so it was fun dining in a restaurant.  They were only seated at 25% capacity so we were very good with that.

There are many dishes in the movie to make you say "I want to try that" and so I decided to look for a few recipes related to the scenes.

Remember the scene with Chef Carl Casper preparing a simple pasta dish for the hostess Molly in his apartment kitchen?  The reclining Molly, played by Scarlett Johansson, watches as the garlic simmers, the pasta is tossed in the oil.  Once it's beautifully plated, she leans forward and takes a bite, closes her eyes and you just know it's incredibly delicious.  It's a sex scene for the palate.

I honestly didn't have any hope I could fork this pasta into the coil Chef Casper presented in the bowl.  I gave it a valiant effort and it wasn't too bad.  Not the same presentation as his but I did get it stacked. Yea!


 

This is a vegetarian meal but you could make it vegan if you left out the Parmesan cheese.  It would make a huge difference in taste and consistancy if you did leave that cheese out.  So, just don't.

Pasta Aglio e Olio

1 pound dried spaghetti

1 cup extra virgin olive oil

12 large garlic cloves, cut into thin slivers

1 tablespoon crushed red pepper flakes

Sea salt

Ground black pepper

1 cup fresh parsley, minced

1/2 cup Parmesan cheese, freshly grated

2 lemons

1. Bring a large pot of salted water to boil and add the spaghetti, cooking until al dente, 8-10 minutes. Drain.
2. Heat olive oil in a large pan over medium heat. Add garlic and stir frequently until the garlic is golden brown. Add red pepper flakes, salt and pepper.
3. Add the drained spaghetti directly to the pan. Toss until spaghetti is thoroughly coated with the garlic oil.
4. Remove pan from heat, add the parsley and Parmesan and toss well. Check for flavor and adjust the salt if necessary. Squeeze lemons on to taste. Garnish with more Parmesan.

NOTE:  I cut this recipe in half as it's just the two of us.  It made enough for a dinner and a good lunch as well.  If you like pasta and garlic you will enjoy this meal. Simple ingredients and quickly prepared and served.

Sharing with Marg The Intrepid Reader for Weekend Cooking