Tuesday June 9, 2009
Our Fastest, Easiest Dinner – Alio Olio with Carrot Salad
Shopping List
- 1 lb. carrots
- 1 shallot
- 8 oz. cherry tomatoes
- 1 bunch flat leaf (Italian) parsley
- 1 lemon, preferably organic
- 1 lb. thin spaghetti, preferably unenriched
Pantry Items
- 6 cloves garlic
- Extra-virgin olive oil
- Red pepper flakes
Suggestions
- Wine: Your favorite red
- Dessert: Fresh seasonal fruit
Game Plan:
- When you walk in the door
- Get out Pantry Items
- Get out Tools
- Assemble the ingredients
- Fill the pasta pot 2/3 with water, add 2 tbsps. salt and put it over high heat
- Open the wine, have a glass, take a breath
- Prep
- Peel and dice the garlic
- Peel the carrots
- Peel and thinly slice the shallot
- Wash and cut the cherry tomatoes in half
- Wash and pat dry the parsley, pluck 1 cup leaves
- Start Cooking
- When the water boils, put the pasta in the water and cook until it is al dente, which will take 7-12 minutes.
- Put 1/3 cup olive oil, the garlic, and 1/4 tsp. red pepper flakes (if you’re using these and we recommend you do) in the skillet over medium heat, stir, and cook until the garlic just begins to turn golden – this will take 5 to 6 minutes.
- While these are cooking, grate the carrots (on the small holes) into a bowl. You can do this in a food processor if you have the small holed grating blade.
- Check the garlic. If it is turning golden, remove the pan from the heat and pour the mixture into a large, heat-proof serving bowl.
- Go back to the salad. Add the shallot to the carrots, then squeeze the juice from half the lemon over them and toss.
- Drizzle 3 tbsps. olive oil over the carrots, and toss, toss, toss.
- Season the carrots with salt and pepper. If they need more lemon juice or oil, add and toss some more.
- If there are any parsley leaves left in the bunch, pluck and coarsely chop a decent handful. Add to the carrots along with the cherry tomatoes, and toss, toss, toss. Season, and take to the table.
- Check the pasta. If it’s al dente, drain it and remember to save some cooking liquid.
- Add the pasta to the olive oil and garlic in the bowl and toss it like crazy. If it seems dry, add cooking water 1 tbsp. at a time, tossing each time, until it’s perfect. Season it.
- Quickly and coarsely chop the 1 cup parsley leaves and add to the pasta. Toss and take it to the table. Don’t forget the wine.
- Dinner is ready – Mangia!
Wow that was fast, let’s eat!
