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Aglio e Olio Pasta




Source of Recipe


Jon Aiken, Brooklyn Cafe's executive chef


Recipe Introduction


It goes together so easily, it
is a fine example of a restaurant recipe that adapts to a home
kitchen. "Aglio e olio" is Italian for "garlic and oil," referring to
the dressing. Have your ingredients prepped and start cooking the
sauce just before the pasta is done.


List of Ingredients




1 pound spaghetti
3/4 cup olive oil
1/4 cup minced garlic
8 ounces asparagus, cut diagonally into 1-inch pieces
8 ounces grape tomatoes, cut in half
6 ounces prosciutto, thinly sliced
Salt and freshly ground pepper
1/2 cup Parmesan cheese

Recipe



Prepare spaghetti according to package directions.

Just before pasta is done, in a large skillet over medium-high heat,
add oil. Add garlic, asparagus, tomatoes and prosciutto and saute for
1 to 3 minutes, or until asparagus is just tender. Season with salt
and pepper. Drain pasta and add to sauce. Toss to combine and
transfer to serving bowl. Garnish with Parmesan cheese.