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3. Spaghetti coachman-style
This dish is for those who need an energy boost. It is a variation
of the pasta with garlic and oil. Serves 3-4
1/2 cup GIOVA extra virgin olive oil
1 cup chopped parsley
3 large garlic cloves, finely chopped
Salt and pepper to taste
12 ounces spaghetti
1/2 cup freshly grated Romano cheese
Fry garlic in GIOVA extra virgin olive oil, taking care not to
burn the garlic. Add parsley, red pepper and salt to taste. Cook
pasta al dente. Drain and mix everything, adding grated Romano
cheese. Serve in a very hot plate.
4. Hookers' pasta
A very delectable dish. The origin of this name unknown. Perhaps
it is because "THOSE WOMEN" ate it cold during their
business. Serves 4 or 5
3 tablespoons GIOVA extra virgin olive oil
1 pound spaghetti
2 ounces or more Itri black olives pitted and coarsely chopped
1 teaspoon coarsely chopped capers
2 garlic cloves, minced
1 fresh tomato peeled and coarsely chopped
5 anchovy fillets coarsely chopped
1/3 cup finely chopped parsley
Salt and pepper to taste.
Sauté the garlic with GIOVA extra virgin olive oil. When
the cloves are golden add unsalted capers, pitted olives, anchovy
fillets, some parsley and two tablespoons of water in which the
pasta is boiling. Drain spaghetti when done al dente and pour
them into the pan with the sauce, letting it absorb the flavor
for a few minutes. Do not use cheese with this dish.
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