You see a lot of what goes on in my kitchen–the cookies, the soups, the roasts–but there’s a fair amount you miss. Mostly you luck out: I save the ever-growing stack of dirty dishes for myself, you don’t have to burn your nostrils every time you open the fridge because of the cornichon brine that spilled all over and hasn’t quite gotten cleaned up yet, and you’re spared from having to deal with the enormous black dog that is constantly plotting his next attack on whatever edibles are on the counter (most recently, it was a ball of pizza dough…grr…).
But, sadly, you also miss some of my best meals. I’m talking about the meals that are thrown together in a hurry when I just need to eat and can’t dream of slowing things down to take pictures and notes and think of how much I’m adding of this and that. There are an awful lot of quick pasta dinners in my real life and not so very many present in my blog life.
Renditions of spaghetti aglio e olio make their way to my table a couple of times a week. Here’s a version that I thought was good enough to slow down and share with you. It’s my basic olive oil and garlic spaghetti, but with a few extra touches. I add a ton of broccoli that’s been roasted ’til it’s brown, crispy, and awfully irresistible. I melt a few anchovy fillets into the oil because anchovies and broccoli are a match made in heaven. I love the salty, subtly fishy taste of the anchovies with the almost sweet roasted broccoli. And to finish, the pasta is sprinkled with what I consider the best thing to happen to pasta since parmigiano-reggiano: fried bread crumbs.
Sound good? Great, let’s make this happen!