Spaghetti con Aglio e Olio with Tomato and Onion Salad is a really quick and easy meal which takes barely longer to cook than the time taken to boil the pasta. The recipe is a classic Italian meal which Rachael Ray includes in the recipe book because she didn’t think anyone should go a year without eating this meal. That was a good bit of foresight, this meal is excellent. While the spaghetti cooked, garlic, red pepper flakes and anchovies were cooked in olive oil over a low heat. The anchovies dissolve into the oil as they heat up, somehow obliterating their fishiness and boniness. A tomato and onion salad with parsley was tossed in olive oil and seasoned with salt and pepper. Once the spaghetti was cooked al dente it was drained and added to the pan with the olive oil/ anchovy mixture. The whole lot was stirred together with chopped parsley and seasoned with salt and pepper. The pasta and salad were served together with oven warmed fresh bread.
The meal is well balanced, spicy, tasty and strongly flavoured. The different elements complemented each other well and this would be a good meal to serve to company- it’s so easy and you could easily have the ingredients on hand for the pasta at least. Tomorrow we get a version of our favourite meal ever; Artichoke and Walnut Pesto Pasta, or padda peedo as Baby A calls it. By the time we eat it, we may well know if Baby #2 is a boy or girl. Fun times.