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“This is one of my favorite dishes. Even though pasta isn’t in vogue right now, I still love making this dish with my new wife (the better cook) or for a casual dinner with friends. This dish really shines in the late summer when the tomatoes, parsley, and basil are at their peak.
My Grandma Betty introduced us to this dish; it started out as a Friday night dish when Catholics could not eat meat. It was my mother who truly perfected it. Ideal accompaniments include grilled pork tenderloin and broccolinis (grilled or sautéed with garlic) and a nice bottle of Italian Barbera or Super Tuscan.”
Tip - it is very important to liberally salt the water before cooking the pasta since salt does not dissolve well in the olive oil based sauce. Adding the reserved pasta water at the end also allow more of flavor to be incorporated into the pasta.
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“aio e oio pasta” |
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1 brown onion, diced Bring water to boil, add salt and pasta, cook to just before al’dente. Reserve 1.5 cups of pasta water. Drain pasta (do not rinse), toss with a small amount of olive oil in the colander. |
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