Sequins to sweats


Glammed-up, touched-up…


…Dressed down, way down.

Today was the slowest day at work EVER and because of that, I had a lot of time to think…about food. I spend a lot of my brainpower thinking about food and I don’t think this will ever change. Where this is going is toward what I ended up having for supper and tonight I just wanted something good. You know? So, I flip-flopped between Susie’s pancakes, Classic Pad Thai from Dave’s Green Papaya, and Annie’s Shells and White Cheddar Macaroni and Cheese, and in the end I didn’t go for any of it. Instead, I settled on a classic recipe that I can thank Ami for. Do you remember Ami? She and I used to do a little cooking/baking series here on the blog, and from that experience came a few recipes that are still in my regular rotation (namely, Avocado Pesto Pasta, Elvis Granola, and Chef Michael Smith’s bread).

However, the recipe I’m referring to is one that Ami posted on her blog, when she used to offer up her foodie wisdom for all of us to benefit from! So, without further ado, I present a very simple spin on Rachel Ray’s Spaghetti Aglio Olio!


 Minimal ingredients, delicious flavour.

I am missing one thing from the photo above and that is butter, so keep that in mind, as well as the fact that I kind of freestyle this recipe now:

1. Get your salted water boiling for your pasta (I used about 6 to 7 handfuls for a two-person meal).

2. While the water is getting ready to boil, heat 4 tablespoons of olive oil and 2 tablespoons of butter in a pan, and when melted add in a flat of anchovies. Break up the anchovies until they melt into the oil/butter mixture. (Water should be boiling around this point, so throw the pasta in!)

3. Lower the heat and add four minced garlic cloves to the pan, as well as 1 tablespoon of chili flakes. Continue to cook on low-ish heat to let flavours meld. Add vegetable of choice (I used chopped kale today but have also used broccoli; keep in mind, however, that broccoli takes longer to soften). Season with salt and pepper.

4. Add in one ladle of the pasta’s cooking liquid and let pan ingredients cook and simmer until pasta is ready.

5. Drain pasta and add it to the pan. Mix, remove from heat, and add 1/2-cup of freshly grated parmesan cheese.

6. Serve and enjoy!



One thought on “Sequins to sweats

  1. I haven’t made this recipe in sooooo long and it’s a favorite! Thank you for reminding me of it, I’m throwing it on my menu plan for next week now :). Also, I just realized if I ever took snapshots of myself they would 99% of the time be in sweats haha.

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