A family tradition has been to serve pasta on Christmas Eve. Typically, spaghetti with our secret family meat sauce recipe. It easy to make and no fuss, plus it is the ultimate comfort food. All perfect for an easy dinner the night before the 'big day'!
Besides, who wants to cook a big complicated meal the day before another 'big' meal? Not I and I'm sure that many of your would agree.
This year I am keeping with the pasta theme but changing up my Christmas Eve Dinner with a new, lighter pasta dish. Spaghetti and Cherry Tomato Aglio Olio is even easier to make. It will have dinner on the table in about 15 minutes. All this needs is a nice salad and some crusty Italian bread and you are all set.
Aglio Olio means "with garlic and oil". So basically this is a no sauce recipe. The flavors of a good olive oil, some garlic, some cherry tomatoes, and some red pepper flakes really punch up the spaghetti. Trust me, this is good!
I soooo like my red sauces. So I'm a hard sell on a pasta that is just tossed in oil. But one bite of this and the flavor punch from the red pepper flakes.....Ohhhh! I am sold! I would have never thought that I would like this as much as I did. I thought it would be 'just ok..." but NO....it is really, really good. Hot tomatoes burst in your mouth...and then the touch of garlic. Fabulous. You have to try this...really, no really.
Hope you have a wonderful Christmas Eve, and make you and your family something simple but fabulous to eat!
Spaghetti and Cherry Tomato Aglio Olio
serves 4
1 lb. Spaghettini (thin spaghetti)
1/3 c extra virgin olive oil
1 T. finely chopped garlic cloves
1 t. crushed red pepper flakes
2 c cherry tomatoes, halved
1/3 c flat leaf parsley, chopped
Cook spaghettini according to package directions. In a large skillet over medium high heat add the olive oil, garlic, and pepper flakes.
Cook, stirring often, until garlic is fragrant. About 1 minute. Don't let the garlic burn. Remove from heat and stir in the tomatoes.
Drain the pasta reserving a little of the cooking water. Add the pasta to the skillet and return to the stove-top Heat over medium heat tossing mixture until everything is coated and warm. Add parsley and toss. At this point you can add some of the reserved pasta liquid if the sauce seems a little dry. Serve immediately.
serves 4
1 lb. Spaghettini (thin spaghetti)
1/3 c extra virgin olive oil
1 T. finely chopped garlic cloves
1 t. crushed red pepper flakes
2 c cherry tomatoes, halved
1/3 c flat leaf parsley, chopped
Cook spaghettini according to package directions. In a large skillet over medium high heat add the olive oil, garlic, and pepper flakes.
Cook, stirring often, until garlic is fragrant. About 1 minute. Don't let the garlic burn. Remove from heat and stir in the tomatoes.
Drain the pasta reserving a little of the cooking water. Add the pasta to the skillet and return to the stove-top Heat over medium heat tossing mixture until everything is coated and warm. Add parsley and toss. At this point you can add some of the reserved pasta liquid if the sauce seems a little dry. Serve immediately.
We don't celebrate Christmas but that wouldn't stop me from eating this great dish!
ReplyDeleteLove the seasoning a lot!!
I wish you Beth and your family a wonderful holiday :):)