Spaghetti Olio

| September 24, 2013

spaghetti-olioSpaghetti Olio is a Sicilian dish that is both simple and delicious and a wonderful way to get your garlic.  It can be a main dish as it is good enough to stand on it’s own.  Make a side dish of coleslaw and add some fresh, chopped parsley to the slaw; that will help with garlic breath.

SPAGHETTI OLIO

5 or 6 Garlic cloves, peeled and sliced.  Note: if using Elephant garlic, you might want to make it 2 or 3 .

About 1/3 cup olive oil.

Parmesan cheese.  Note:  See below for non-dairy Parmesan

Salt to taste.

1/2 lb. angel hair pasta.

Cook your pasta according to package directions.  Drain and place in a large bowl and cover to keep warm.  Simmer sliced garlic in olive oil over medium high heat until the garlic is golden and crisp.  Take off the heat immediately as it will continue to cook and can easily burn. Pour it over the cooked pasta.  Toss to coat the pasta evenly.  Add enough Parmesan cheese to take up any extra oil seen in the bottom of the bowl.  Add salt to taste.  Toss again and serve.

NON DAIRY PARMESAN CHEESE

Combine equal amounts ground blanched almonds (or almond flour) and nutritional yeast.  Add salt to taste.  This is like the dried Parmesan you get in the little cardboard containers.

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Category: Recipes

Mickey Thienes

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Discover the hidden secrets nature has to offer. For over 25 years, I have been teaching people how to use natural herbs to make homeopathic remedies, tonics, elixirs, tinctures, formulas and secret recipes to relieve the symptoms of common ailments, protect your health and live a vibrant healthy life. – Mickey Ann Thienes

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