Easy Pasta For a Minnesota Fall Day

Salutations friends, the Dapper Chef here! I've had a few requests to post the recipe for a pasta dish I've made at a number of dinner parties, for my family, and friends.  Man, being a personal chef is a blast...and it doesn't need to be tough. Check out this EASY recipe below. 

First of all, shout out to the source: Binging With Babish He is a great chef that breaks down recipes on youtube that have been seen in popular movies or TV shows. This recipe in particular was featured in the movie "CHEF". Check out his channel for more cool dishes! 

Credit 100% goes to Binging with Babish for this recipe! Here is the original. Below, I talk about some adaptations I've made off the base. 

PASTA AGLIO E OLIO

Original Recipe (with my modifications, as well) 
1/2 head garlic (I increased this to an entire head, because mmmmmm I love garlic!)
separated and peeled
1 bunch parsley (I used Italian Parsley, to be specific) rinsed
1/2 cup good quality olive oil
1 tsp red pepper flakes (this is personal preference depending on your Minnesota palette!)  
1/2 lb dry linguine (or any kind of pasta, I've had great luck with angel hair)
1/2 lemon

Directions:
Heavily salt a large pot of water, and bring to a boil.  My culinary school teacher used to say, "It should be salty enough that you taste the ocean." Cook pasta to al dente while completing the steps below.
Slice the garlic cloves thinly, and set aside.
Pick the parsley leaves from their stems, and finely chop.
Add olive oil to a large sauté pan, and heat over medium flame until shimmering.
Add sliced garlic, stirring constantly, until garlic is barely toasted.
Add the red pepper flake and remove from heat.
Add the pasta, drained, with about 1/4 cup reserved pasta cooking water.
Add lemon juice and parsley, and toss to combine. Season for salt and pepper, and serve.

LIKE IT SPICEY? 
As a personal chef in Minnesota, one of my favorite things is encountering people with different palettes and spice tolerance. One way to amp up the spice factor of this dish is to add double the red pepper flakes. I've also thinly sliced fresno peppers and added them to the mix as well. I also found that adding cherry tomatoes, when in season is a perfect pairing (not spicey, but still good)! Yum. 

 This is the lighter/spicier version of the dish....a big hit at my dinner party last month in Minneapolis. 

This is the lighter/spicier version of the dish....a big hit at my dinner party last month in Minneapolis. 


WANT A HEAVIER TAKE ON THIS DISH?
When winter rolls around, it's easy to make this light pasta dish into a comfort food by substituting bacon grease/fat for the olive oil. You'll cook the garlic in the bacon grease along with mushrooms and leeks for an awesome earthy flavor. I'd also suggest heavier pasta, as we made it with rigatoni and it was fantastic! I ended up topping it off with some sweet corn to balance out the richness of the bacon fat. It was a hit! 

 Looks good, huh? The bacon fat really helped bring out the flavor of the mushrooms, leeks, and corn. 

Looks good, huh? The bacon fat really helped bring out the flavor of the mushrooms, leeks, and corn. 

Thanks for reading! Make sure to send me your pics, if you try out any combinations on your own! Or post them on The Dapper Chef facebook page! Once again, huge props to "Binging with Babish" for the inspiration. He's basically my youtube hero. Good stuff! If you want more recipes, make sure to go to the bottom of the homepage and sign up for the Dapper Chef mailing list :) 

Stay Dapper! 
The Dapper Chef, Chris Mungin