sum­mery spaghetti aglio e olio



Pick your flow­ers in the morn­ing when they have the high­est wa­ter con­tent. Wash flow­ers and al­low to air dry be­fore you eat them. Sep­a­rate the pe­tals from pis­tils and sta­mens just be­fore us­ing to keep wilt­ing to a min­i­mum.

The pep­pery flavour of cal­en­dula pe­tals is echoed by the baby arugula and makes a fresh and colour­ful foil for the gar­lic and chilis in this clas­sic pasta dish. 1 lb (455 g) spaghetti

½ cup (125 mL) ex­tra vir­gin olive oil, di­vided 3 tbsp (45 L) chopped gar­lic

¼ tsp (1 mL) chili flakes

¼ cup (60 mL) chopped pars­ley

3 cups (750 mL) baby arugula

1 cup (250 mL) cal­en­dula pe­tals

Black pep­per

Grated Parme­san 1 Bring a pot of well-salted wa­ter to a boil. Add spaghetti and cook un­til al dente ac­cord­ing to pack­age direc­tions. 2 Heat ⅓ cup (80 mL) olive oil in a large skil­let over medium-low. Add gar­lic and chili flakes and sauté very gen­tly for 3 to 5 min­utes or un­til gar­lic is lightly golden. About 4 min­utes be­fore pasta has fin­ished cook­ing, scoop 1 cup (250 mL) of the pasta cook­ing wa­ter from the pot and add to olive-oil mix­ture. Bring to a boil and cook for 4 min­utes or un­til re­duced by about half. Drain pasta and add into skil­let, toss­ing well to coat with sauce. Sprin­kle with pars­ley and re­main­ing 2 tbsp (30 mL) olive oil and fold in baby arugula un­til just wilted. Add in half of pe­tals and stir to com­bine. Then sprin­kle in­di­vid­ual serv­ings with re­main­ing pe­tals and serve with black pep­per and grated Parme­san along side.

Makes 4 serv­ings

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