Spaghetti con Aglio e Olio with Tomato and Onion Salad

Name: Spaghetti con Aglio e Olio with Tomato and Onion Salad
Yield: 4 servings
Ingredients: Coarse salt; 1 pound spaghetti; Crusty bread, to pass at the table; 1/3 cup extra-virgin olive oil (EVOO) (about 5 times around the pan), plus some for drizzling; 8 garlic cloves, chopped; 1 teaspoon crushed red pepper flakes (eyeball it in the palm of your hand); 8 to 10 flat anchovy fillets; 1 cup fresh flat-leaf parsley leaves (3 fistfuls); 4 vine-ripe tomatoes or 6 Roma tomatoes, cut lengthwise, lightly seeded, then sliced into thin half-moons; 1 small white or yellow onion, quartered lengthwise, then thinly sliced; Coarse black pepper

December 9, 2011

This meal and the next have appeared in other books of mine. I did not invent the dishes—they are classics. My take on these classics are my two favorite meals, ever. I simply could not have you (or me) live through a whole year without having these dishes in there somewhere. Enjoy these oldies-but-oh-so-goodies!

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