Has a movie ever inspired you to buy a cooking utensil? The movie Chef made me buy a carving fork, but not for the traditional use.
I watched Jon Favreau use one to twist pasta into a gorgeous spiral, and I had to have it.
You’ve seen the movie, right? Granted, the language is a little rough. But the food! To say that this movie is seductive doesn’t really cover it. Really, how do you make a grilled cheese looks that sexy. And the Cubano, oh, the Cubano – that my friend, Nagi did a lovely job of recreating.
Want an example, watch this one-minute scene with Scarlett Johansson and tell me if I’m exaggerating – (Is it getting hot in here, or is it just me?)
This is the first time I’ve made (or eaten) Pasta Aglio e Olio and, this may sound like sacrilege, but, ‘Bye, bye mac and cheese.” I was tempted to decrease the amount of olive oil – 1/2 cup for two people borders on obscene, doesn’t it? But it’s the perfect amount. The pasta is silky, not greasy. And the play of fresh parsley and lemon zing, with the subtle heat of crushed red pepper and copious amounts of garlic and olive oil, well…you’re just going to have to try it.
- 8 ounces spaghetti or linguine
- ½ cup olive oil
- 5 garlic cloves, thinly sliced
- 1 or 2 teaspoons crushed red pepper (how hot do you like it?)
- ½ cup finely chopped parsley
- juice of one lemon
- ½ cup grated Parmesan cheese
- salt and freshly ground black pepper
- Bring a large pot of salted water to boil. Add pasta and cook 8 to 10 minutes, until al dente.
- Meanwhile, heat olive oil in a skillet over medium heat. Add garlic; cook and stir until garlic is tender and very lightly brown (take care not to burn it!).
- When pasta is done, drain and add to skillet with oil and garlic.
- Remove from heat and stir in crushed red pepper, parsley and lemon juice and toss to combine. Season to taste with salt and freshly ground black pepper.
- Serve topped with grated Parmesan cheese.