Zucchini Aglio E Olio
Aglio (garlic) e olio (oil) is a classic Italian peasant pasta dish made up of simple ingredients found in most Italian pantries. It is typically made with pasta (spaghetti) and garlic that is lightly sautéed in extra virgin olive oil. It is seasoned with salt, freshly ground black pepper, red chilli pepper flakes, and parmesan cheese. Some variations exclude cheese altogether. Italian flat leaf parsley is added as garnish. My Nonna Marina liked to add a little chopped tomato and splash of red wine to the oil and garlic while cooking, to give it a little more colour and taste. Some regions in Italy like to add toasted breadcrumbs to the oil and garlic mixture just before serving, this adds a crispiness and texture to the dish. This is called “alla Milanese”, referring to the city of Milan. Adding capers to this dish makes it Southern Italian.
- 3 medium-large (8-10 inch) zucchini, spiralled
- ½ c. L’Albero Vecchio, unfiltered, extra virgin olive oil
- 2 large garlic cloves, sliced not too thinly
- Sea salt and freshly ground black pepper to taste
- Red chilli pepper flakes to taste (optional)
- 1 vine ripened tomato, diced small
- Grana Padano cheese wedge, grated
- 4 tbsp. fresh Italian flat leaf parsley, chopped fine as garnish
- Trim ends off of zucchini. Attach zucchini to spiral slicer to make long curly noodles.
- Season a large fry pan with olive oil, salt and pepper and garlic. Cook on medium until garlic is slightly light brown, careful not to burn as it will create a bitter taste.
- Add tomato to fry pan. Stir often and cook until tomato softens and melts into oil, about 5 min.
- Add zucchini noodles to fry pan and cook for a couple of minutes until tender.
- Remove pan from stove, add parsley and grated cheese, toss gently and serve warm.