I dont forget to eat dinner, because food is one of my greatest joys. 😅
However, what I usually make if I’m in a real hurry, or just don’t want to bother cooking something that takes real effort, is spaghetti aglio e olio.
Cook spaghetti as you like it, transfer to a colander when done and turn the heat off.
Whilst the spaghetti is cooking, chop some garlic. I usually do one or two cloves for a single portion. Don’t use a press as we’ll fry the garlic, and it’ll burn if you do.
In the now empty pot, put in a couple of tablespoons of olive oil and the garlic. Fry until fragrant. It should only take a minute or two. You can turn the heat back on if it doesn’t come up to temperature to fry. Be sure not to burn the garlic.
Put the spaghetti in the pot and toss with the olive oil and garlic, to coat the spaghetti. Put the dish on a plate or in a bowl.
Here’s the secret trick: Pour over some more olive oil. Olive oil loses some of its great flavour when cooked, so we want to add some room-temperature oil for flavour. It makes a difference.
This takes about 10 minutes to make, its super easy, only uses one pot and a colander, and it’s super tasty. Add chopped parsley and some chili flakes for extra flavour if you want. Its a nice addition, but not needed.
I was very confused about this being Alan Alda from MASH