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*