We finally got a break in the weather where it became more bearable which meant cooking on the stove wouldn’t be torture. It has been absolutely wonderful the past several days. I was in the mood for pasta but not for anything too complicated as it’s been very busy this week and I haven’t figured out how to clone myself. 🙂
So I thought I would do my version of Aio e Oio which is garlic and olive oil. Seriously you could not come up with a simpler dish. The only way to make this easier is call and make dinner reservations. Boiling the water is the reason this takes so long!
We have a ton of thyme in the garden so I chopped up a handful as well as about 4 cloves of garlic. Finely chop the garlic so it evenly distributes over the pasta.
Heat up enough olive oil to coat the pasta. You do not want this soupy or greasy. This should have a lightness to the flavours. Saute the garlic and thyme with some sea salt. Don’t do this on a high heat. I did this on medium low and was patient with it as I wanted the garlic cooked but not burnt.
Toss in the cooked pasta. I chose a tortellini stuffed with cheeses and prosciutto. While keeping that warm I quickly made a caprese salad. I really wish I had time to make my mozzarella cheese as store bought doesn’t cut it. I sliced up fresh tomatoes and basil from our garden and drizzled with a bit of olive oil and balsamic vinegar. A great pairing with the pasta.
The tomatoes had such a lovely red. I love just walking by and eating them. Delicious!
I enjoyed this meal with a glass of sauvignon blanc. 🙂