Both of my parents worked while I was growing up, so long elaborate recipes were not to be expected on a weekday. Luckily, both of my parents had many great recipes passed down to them that were quick to make and delicious, even with only using very few ingredients. Some of the most simplest recipes happen to be my favorite. One of them being spaghetti garlic and oil. A very traditional Italian recipe, with less than five ingredients, but a staple in our household. If you don’t know my dad, Pasquale Sciarappa, he shares a ton of delicious Italian recipes, the ones I got to enjoy growing up, on his website.
I have always enjoyed cooking and I believe it is because I saw how much both of my parents enjoyed cooking and preparing a meal using only the freshest ingredients they could find. Most of them coming straight from our garden. Since I grew up with two different cuisines, I also think that also inspires me to try recipes in a new way and change traditional recipes to maybe find an even more tasty outcome.
That led me to this spaghetti garlic and oil recipe. A few years ago, I stumbled on a different version of the spaghetti garlic and oil recipe, as I had planned to make it the traditional way, but I then became curious to see if there was anything else to elevate the flavor in some way. When I first saw it, I didn’t realize the traditional recipe could be made any other way. This isn’t much different than the traditional way, but adding the step of blending the garlic and essentially turning it into a sauce, seemed very intriguing. I decided to give it a try, and I am so happy I did! It has stuck with me ever since. I hope you enjoy it as much as I do. Follow along with the print recipe listed below or watch as I prepare this recipe step by step in the following video.
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