I woke up this morning with the realization that I’m almost done with September and therefore only have 3 months left to cook for! Behind the scenes, I cook like a maniac just to stay ahead of the actual food holiday. Yeah, I do sometimes bring recipes to you late, but they always show up and everything will definitely be completed by NYE. It’s really not that far away.
Waiting in the wings are recipes for: Veggie Fajita Bowl (Guacamole Day), Biscuit Apple Dumplings (Apple Dumpling Day), Turkey Burgers with Goat Cheese (Cheeseburger Day), a rum punch, some pecan cookies, and a nice butterscotch sauce that you’ll want to just eat right out of the jar, no ice cream required.
October will begin with some homemade cookies, which sounds pretty awesome to me.
For now, though, let’s get into today’s food holiday – National Linguine Day!
Easily the dish I make most often in my house, Pasta Aglio e Olio just means pasta with olive oil and garlic. Simple as that. Add some vegetables (I used broccoli this time around, but also love the dish with brussels sprouts), red pepper flakes, lemon juice, and cheese and you got it.
And for you Italian folks who know better, I know, I know that it’s traditionally not served with cheese, but when I have pecorino romano in my home, I can’t help it! It’s an addiction to not only grating the fresh cheese, but the taste of it on hot pasta. Therefore, my pasta aglio e olio has some on it, but if your loved ones are traditional sticklers, leave it off. 🙂
At the end of the day, a pasta dish doesn’t get any more simple. But because of that, it should be done right, with a great balance. It’s hard to make a bad dish from pasta aglio e olio, but you might find that you have to adjust for your preference on any of the ingredients. I sometimes do more olive oil, sometimes less. Sometimes I overload with garlic and red pepper flakes, and sometimes they’re minimal. As long as you have the olive oil and garlic to your liking, you’re solid.
Enjoy!
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