What’s boring, gray, and has a thousand crow’s feet? That’s right: my 25th class reunion at Colgate University. No, seriously, everyone looked incredibly well preserved (Botox), was in great shape (Spanx), and was in a terrific mood (Xanax). They wore the latest fashions (from New Canaan) and drove the coolest cars (SUVs). It was wonderful to meet the spouses (none came) and to talk about their exciting lives (travel soccer). They exercised vigorously (12 holes of golf with gin and tonics) and danced to the latest tunes (jumped up and down in front of a Dead band). And boy did they laugh (medicinal marijuana) and eat the finest foods (chicken wings). It was great to rekindle old friendships (kegs of beer). I can’t wait to see everyone again soon. (I’m good for five years.)
And then there was my friend from San Francisco, who shall remain anonymous, (Susie K.), who told me that she loved getting Sunday Pasta, but asked if I could make it easier for her. (I have witnesses.) Susie, this recipe is for you: 4 ingredients, 15 minutes. Happy now?
This recipe is doubly appropriate because it is the first choice for late night eating Italy. Called a spaghettata, it is whipped up for a group of friends of all ages after a night out.
p.s. I loved every minute of it! Alma Mater, Ever blest, thy days…Print
Sunday Pasta: Spaghetti Aglio Olio e Peperoncino
- Total Time: 15 minutes
- Yield: 4-6 1x
- 1/2 cup extra virgin olive oil
- 2 cloves garlic, finely chopped
- 2 hot chili peppers, seeded and minced, or crushed red pepper
- 1 pound spaghetti
- Salt to taste
- Bring a large pot of salted water to a boil.
- Add the olive oil to a large skillet over medium heat. When the oil is hot, add the garlic and the pepper. Mix together, lower the heat and cook until garlic is golden. Remove from the heat. Cook the spaghetti until al dente (about 2 minutes less than package directions), drain and add it to the skillet. Cook together for 30 seconds. Add salt to taste.
- Serve immediately.