Episode 1 - Pasta Aglio e Olio

04/25/22 • 57 min

1 Listener

Here we go, folks! Chris and Pebs are here to help you navigate your way through this culinary audible accomplishment. Their slight rasps will enter your ear drums, triggering your saliva glands and showing you that NOT EVERY MEAL NEEDS TO BE AN ORDEAL. Simple ingredients, complex flavors, meals for everyone. On this episode, we talk about Pasta Aglio e Olio. This Italian pasta dish consists of ingredients you can count on one hand. A super affordable and filling dinner that has endless possibilities for variations!

Pasta Aglio e Olio

[ ] 1 box long pasta (spaghetti or linguine)

[ ] 2 Large cloves garlic

[ ] 1 tablespoon red chili flakes

[ ] 3 tablespoons olive oil (more if needed)

[ ] 1/2 bunch of parsley

*cheese optional*

1. Fill a pot with water and set it on high to boil

2. While the water boils, chop all the produce. Slice the garlic, then finely chop the parsley. Set aside

3. Plate a sauté pan on medium and pour in the oil. Wait one minute then place the garlic and chili flakes in

4. Once the water is boiling, place the pasta in the pot. Be sure to stir the pasta frequently for the first 3 mins to stop it from sticking

5. Once the garlic and chili flakes start to fry, stir them around the oil. Lower the heat as the pasta cooks to make sure the garlic doesn’t burn

6. Once the pasta is ready, using tongs, kill the heat on the sauté pan and place the pasta into the sauté pan, dragging in some water with the pasta. Careful of spraying oil. Stir.

7. Throw in parsley and stir until fully mixed

8. Cut 1/2 the lemon and squeeze some on. Serve and top with cheese.

*Special thanks to Kevin Legall and ShortBus for the intro music*

Pasta Aglio e Olio

[ ] 1 box long pasta (spaghetti or linguine)

[ ] 2 Large cloves garlic

[ ] 1 tablespoon red chili flakes

[ ] 3 tablespoons olive oil (more if needed)

[ ] 1/2 bunch of parsley

*cheese optional*

1. Fill a pot with water and set it on high to boil

2. While the water boils, chop all the produce. Slice the garlic, then finely chop the parsley. Set aside

3. Plate a sauté pan on medium and pour in the oil. Wait one minute then place the garlic and chili flakes in

4. Once the water is boiling, place the pasta in the pot. Be sure to stir the pasta frequently for the first 3 mins to stop it from sticking

5. Once the garlic and chili flakes start to fry, stir them around the oil. Lower the heat as the pasta cooks to make sure the garlic doesn’t burn

6. Once the pasta is ready, using tongs, kill the heat on the sauté pan and place the pasta into the sauté pan, dragging in some water with the pasta. Careful of spraying oil. Stir.

7. Throw in parsley and stir until fully mixed

8. Cut 1/2 the lemon and squeeze some on. Serve and top with cheese.

*Special thanks to Kevin Legall and ShortBus for the intro music*

Next Episode

Episode 2 - Lemon Pepper Spatchcock Chicken

In this episode, we make a LEMON PEPPER SPATCHCOCK CHICKEN! This is SO easy and not as intimidating as you may think! Here is our recipe and PLEASE let us know if you made it!!:

1 whole ass chicken (3-5 pounds) or a half chicken

1-2 Tablespoons Lemon Pepper seasoning

1.5 Tablespoons olive oil

1 whole head of garlic

Salt + Pepper

1. Preheat your oven to 400 degrees

2. After you pat the chicken dry with paper towels, season with 1-2 teaspoons of salt, Sam amount of black pepper, and a GENEROUS amount of lemon pepper seasoning. It is lemon pepper chicken so go nuts if you’d like.

3. Put the cast iron on medium heat, drizzle some olive oil on the bottom and let it come up to heat.

4. After about 4 mins, put the seasoned chicken SKIN SIDE DOWN FIRST. Sear it for 5-7 minutes, until golden on the skin side. Then, flip it over and cook it for another 3-4 mins.

5. Slice an entire HEAD of garlic in half Kill the heat, throw in the head of garlic (one on each side of the chicken) and cover the chicken loosely tented with aluminum foil.

6. Bake at 400 covered for 30 minutes, then uncovered for an additional 10 minutes, or until the internal temp is 160 or above.

7. Remove, let rest for 10 mins. Then dig in!