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Aglie e Olio 'Tutto Cosa'




Source of Recipe


Zarra's: A Taste of Southern Italy restaurant


Recipe Introduction


Here is a light and vegetarian pasta dish for spring entertaining al fresco. Chef Judy Zarra says sauteed sausage, hot meatballs, Italian tuna or anchovies can be added to the vegetable mixture, if desired.




List of Ingredients




1/4 cup extra-virgin olive oil
2 to 3 cloves garlic, minced
1/4 teaspoon freshly ground black pepper
Crushed red pepper, to taste
6 canned artichoke hearts, drained, cut up
1 roasted sweet red pepper, sliced
6 whole kalamata olives, pitted
4 ounces spaghetti, cooked
Freshly grated Romano cheese, to taste
Dried parsley flakes, to taste


Recipe



Assemble all ingredients.

Put the olive oil, garlic and black pepper into a small pot or cast-iron skillet, then place the pot over medium-high heat. Let the garlic cook until it is browned; be careful to avoid burning. Add the crushed red pepper (the more you add, the spicier the dish will be) and cook for just a few seconds.

Add the artichoke hearts, roasted pepper and olives. Saute the ingredients until heated through, being careful not to brown or overheat.

Place the hot spaghetti on a dinner plate and pour the artichoke mixture over it. Sprinkle with Romano cheese and garnish with parsley flakes.

Makes 1 generous serving.