Pasta Aglio E Olio, a keeper recipe for so many reasons

In scrolling through Chip’s recipes on his Evernote app, I noted that he had several recipes saved on the date July 26 throughout the years. I’m certain it was just a coincidence, but I found it meaningful enough to share two of the July 26 recipes since the date was upon me.

My favorite July 26 recipe Chip saved is the one he made many times for us called “Pasta Aglio E Olio.” The recipe comes from a Binging with Babish episode on YouTube (You can watch the 3.5-minute episode here). As described in the “About the Author” section of Rea’s book Binging with Babish: Recreated recipes from Your Favorite Movies and TV Shows, "Andrew Rea is one part chef, one part filmmaker, and a generous dash of irreverent YouTube personality. Self-taught both behind and in front of the camera, his cooking show, Binging with Babish, is enjoyed by millions of burgeoning chefs around the globe.”

Watching “Binging with Babish” together each time a new episode was released (Chip subscribed to Rea’s YouTube channel) brought me a brief distraction from the world as well as a chance to sidle up next to him to watch the episode on his phone screen (One of my favorite things in the world to do was to be shoulder to shoulder with him). The memories of laughing at Rea’s jokes, hearing Chip say things like “Oh, wow, that looks good!” in his perfect voice, and deciding whether or not we (meaning mostly “he”) would try to make the recipe Rea was preparing are plentiful.

So, too, are the memories of Chip playing Binging with Babish episodes (including ones he’d seen countless times before) as a distraction from discomfort, nausea and lack of appetite from his cancer or the treatments. If I suggested he was torturing himself, he would respond with something along the lines of either “It’s a mindless distraction for me to get my mind off feeling _____” or “If I can’t make or eat it, I may as well watch Babish making and enjoying it.” Or, he might say “If it relaxes me and I fall asleep during the video, it’s not a big deal.” I know now, with complete hindsight, that Chip’s little strategies like these for dealing with the pain and discomfort of cancer and its treatments were very effective for keeping him going for years and years with an incurable, lethal disease.

Ok…having dried my tears…back to Pasta Aglio E Olio (See the recipe for the dish below, along with another of his July 26 recipes: Chimichurri, a sauce that originates in Argentina). Chip made Pasta Aglio E Olio many times over the years and, every time he did, I faithfully flirted with him while he was cooking and, after I would take my first bite, I gave him the look that Scarlett Johansson gives “Chef” after taking her first bite in the scene (Here’s a second chance to watch the scene if you didn’t watch the video above). And, Chip, in turn, would laugh lovingly each and every time at my feeble attempt to give the exact look Johansson did.

I made the recipe for Pasta Aglio E Olio this past Friday night for me, Stella, Sam and Calli. I boiled 2 pots of water to accommodate Calli (She is currently trying to eat gluten-free pasta), but apart from that complication, the recipe was extremely easy and quick to make. I don’t recommend making the recipe with gluten-free pasta as it definitely didn’t hold/absorb the flavors the way pasta full of gluten does. The gluten-free pasta version was still flavorful, but it just didn’t work the way it should have. When I made it on Friday, I used parsley instead of basil (the recipe offers the option). We had both parsley and basil in the deck containers that we planted back in mid-May, but I chose parsley this time. Over the years Chip made it both ways, and I think either one is equally as good as the other. Chip always used a lot of red pepper flakes when he made the recipe (He loved spicy food!), but I, of course, kept it toned down for Sam. The only way to wrap up this post is to admit that I missed flirting with Chip while the recipe was prepared, missed giving him “the Johannson look,” and missed his reliable laugh. Oh, and I should add “Buon Appetito” (Italian for “Enjoy your meal”…in the light of Pasta Aglio E Olio) and “Everlasting be his memory” to the wrap-up.

RECIPES:

Pasta Aglio E Olio (entered in Evernote on 04/20/17)

Ingredients:

coarse salt

12 ounces spaghetti

3/4 cup extra-virgin olive oil, plus more for drizzling

8 cloves garlic, 4 thinly sliced and 4 minced

pinch of red pepper flakes

1 lemon, zested and juiced

1-1/4 cups packed fresh flat-leaf parsley flakes or basil

Parmesan cheese, grated, for serving

Directions:

1. Bring a large pot of generously salted water to a boil. Cook past until al dente. Reserve 2 cups pasta water; drain pasta.

2. Heat a large straight-sided skillet over medium heat. Add oil and garlic slices and cook until slices are lightly golden, about 2 minutes. Add minced garlic and red pepper flakes to skillet and cook until fragrant and just beginning to color (do not let turn golden), about 30 seconds. Whisk in pasta water and simmer 2 minutes. Add pasta and cook until liquid is reduced, about 1 minute. Remove from heat, add lemon zest and juice, and stir to combine. Stir in parsley, drizzle with olive oil. Serve with cheese.

Chimichurri (entered in Evernote on 07/26/17)

Ingredients:

1 cup fresh parsley

1 cup fresh cilantro

1/4 cup oregano leaves

4 cloves of garlic

2 tablespoons chopped onion

1/2 cup olive oil

2 tablespoons red wine vinegar

1 tablespoon lime juice

salt and red pepper flakes to taste

Preparation:

1. In a food professor (or blender), pulse the garlic and onion until finely chopped.

2. Add the parsley, cilantro, oregano and pulse briefly, until finely chopped (not pureed).

3. Place the mixture in a bowl. Add the olive oil, lime juice, and vinegar, and mix well by hand.

4. Season with salt and red pepper flakes to taste.

5. Store in the refrigerator until ready to use.