In the short story of my memoir anthology titled Hope Lies in Meatballs, I told the story about my Italian heritage and how I learned to cook. Because of that story, I share recipes on this blog occasionally. They are posted at the links below. The first link has cooking prep tips. A pasta recipe for Aglio Olio is beneath all the links.
Hearty Harvest Ham Stew
The Capizzi Family’s Chicken Soup – From the magazine Angels on Earth.
Simple Olive Chicken Bake
Chicken Marsala in Thirty Minutes
Cheaters Focaccia Bread
Scroll down for Aglio Olio pasta recipe:
Linguini or Spaghetti – I use half-pound for two people
1 clove garlic – minced (or more if you like a lot of garlic)
1/2 cup water
Black pepper to taste
Parsley to taste
Grated parmesan or romano cheese to taste
Dice 1 to 2 anchovies into tiny pieces. Cook pasta according to package. While pasta is boiling, heat minced garlic and diced anchovy in olive oil (1/4 to 1/3 cup). Once sizzling, pour in water and let mixture simmer until pasta is ready. Pull pasta out of water with strainer and drop into the oil and water mixture. Stir thoroughly, then sprinkle with black pepper, parsley and cheese, stir through and serve.