[From The Village Voice. Date unknown.]
It’s a recipe from Vladimir Estragon himself.
Aglio e olio, most often with zucchini and minus anchovies, has been a staple in our household for years. Garlic, parsley, and red-pepper flakes are the original power trio.
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Wednesday, September 10, 2014
From a file folder: aglio e olio
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comments: 4
Yes! My favorite comfort food. There's a dish from Apulia, I think, that's a skip away: orecchiette ('ear'-shaped pasta) with broccoli, garlic, & anchovies. I'l use penne because I usually have it on hand, or farfalle.
Tonight's dinner? Sorted.
I know that pasta!
Broccoli and anchovies I have to try, or broccoli rabe.
I like quick pasta dishes. Anything I can throw together in the time it takes pasta to cook is okay with me.
What tickles me is the bit about "a rude red wine." Dinner conversation might go like this:
Cook: So, dear, what do you think of this sauce?
Dear: I think it's ... (interrupted)
Rude Red Wine: "You call this sauce? I've tasted dishwater with more flavor, more body! This slop is an insult to the name. Pphhhtt!"
(It's been a long day, my mind is given to abject silliness when I'm tired...what can I say? Duh.)
Ha!
I just had a glass with dinner. Not rude, but pretty impertinent. Right on the line.
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