What’s For Dinner?
Aglio e Olio Pasta - from Brooklyn Cafe
(First star is lowest, fourth star is highest)
From the menu of . . . Brooklyn Cafe
220 Sandy Springs Circle
5165 Peachtree Parkway
Q: Four of us had dinner at the Brooklyn Cafe at the Forum [in Norcross], and after tasting the Spaghetti Aglio e Olio (a spaghetti dish with prosciutto, asparagus and fresh tomatoes), we all wished we had ordered it.
-- Susan Searles, Atlanta
A: Jon Aiken, Brooklyn Cafe's executive chef, was happy to share this fresh-tasting and colorful pasta dish. It goes together so easily, it is a fine example of a restaurant recipe that adapts to a home kitchen.
Hands on time: 10 minutes Total time: 30 minutes Serves: 6
1 pound spaghetti
3/4 cup olive oil
1/4 cup minced garlic
8 ounces asparagus, cut diagonally into 1-inch pieces
8 ounces grape tomatoes, cut in half
6 ounces prosciutto, thinly sliced
Salt and freshly ground pepper
1/2 cup Parmesan cheese
Just before pasta is done, in a large skillet over medium-high heat, add oil. Add garlic, asparagus, tomatoes and prosciutto and saute for 1 to 3 minutes, or until asparagus is just tender. Season with salt and pepper. Drain pasta and add to sauce. Toss to combine and transfer to serving bowl. Garnish with Parmesan cheese