Pasta with garlic and oil
Pasta with garlic and oil, the most known and easy Italian spaghetti sauce that is also a healthy vegetarian meal.
Garlic and oil pasta is probably the simplest pasta for Italians. It's the "solution" in late evening, after going out, between friends. "Let's make an aglio e olio?"
Of course, around the world it's made with different ingredients, depending on where you are.
To prepare a good one (it's one of my favourites) you just have to have good quality pasta (italian one would be better), good extra virgin olive oil and garlic (if you like it, you can add a bit of red pepper)..
Put the water to boil and in a small pan, separately, put the extra virgin olive oil and the minced garlic. Warm it without colouring the garlic. Most of the times, people add peperoncino (=small red dried pepper) and it becomes aglio, olio e peperoncino.
When the pasta is ready, mix it with the oil, add some extra salt (I don't know why, but garlic makes it feel unsalted) and buon appetito!
Most seafood pasta recipes add seafood to this garlic and oil sauce. If you prefer it creamy, prepare a garlic butter pasta just adding a piece of butter to the oil while cooking the garlic.
Pasta caccio e pepe
There's another simple pasta from Rome, called "caccio e pepe" that means cheese and pepper.
After cooking the pasta, pass it quickly through a colander, keeping it wet and add grated pecorino cheese and pepper, mix it quicky and...eat!
It's typical from Roma region, and they usually do it with a kind of "huge" spaghetti.
