Greek Inspired Aglio Olio
Every one week (seems to be the observed pattern), I get an overwhelming craving for pasta. My craving usually involves some variation of aglio olio with some form of a pig oinking in it. Its one of my favourite comfort foods, with so many possibilities! My latest adaptation was a real winner and I thought I'd share this quick recipe. Also remember its not that you can't omit or change ingredients, thats the fun of it, but then really its just an entirely different dish! I'm going to try and give measurements but the fun of cooking for me is slaughtered when I need to start thinking so precisely. So warning... they may be a bit vague... Ok you know what I started the list and well there will be no measurements! All depends on how much cooked pasta you are starting with. Have fun! As a guiding tip I say be generous (minus the salt!).
- Olive oil
- Extra Virgin Olive Oil
- Spaghetti - Cooked - Al dente
- Garlic - Finely diced - Again, don't be shy!
- Black and Green Olives - Ideally some good quality Kalamata olives alone would be great. I was stuck with some bottled generic brands so I added green ones with the black - because the black ones really tasted like nothing.
- Red Cabbage - Somewhat thinly sliced
- Ham - Cut in squares - I like to be able to taste each piece so I keep them a bit bigger.
- Nuremberg Sausages - (Optional) Sliced in circles. Ok so I'm a bit of a sausage freak (wish there was a way to say that without blushing) and happen to have them lying around. But I understand not everyone does, in which case just skip the sausage.
- Salt - Just a touch - Remember the feta and olives are quite salty. If you eat less salt you may not need any.
- Feta Cheese - Firm not creamy
- Basil - Slice or shred with hands - Releases fragrance and flavour through out the dish.
- In a hot pan pour a generous amount of olive oil.
- Add generous amount of finely diced garlic. Cook till the garlic softens, and turns just the slightest bit of golden.
- Next put your julienned red cabbage in. Cook till it softens but doesnt get completely soggy!
- Next add your olives (sliced or whole), ham, Nuremberg (cooked and sliced). Give it a stir.
- Toss in your spaghetti.
- Add a generous dose of feta.
- And the basil.
- Sprinkle in some salt if needed. Cautiously because the meats and feta are already quite salty.
- Mix it all up.
- Finally drizzle some extra virgin olive oil on top.
- Bon Appétit!
Labels: Italian, Recipes