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Aglio e Olio Pasta - from Brooklyn Cafe
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Cuisine: Italian
From the menu of . . . Brooklyn Cafe
220 Sandy Springs Circle
404-843-5377
5165 Peachtree Parkway
Norcross
770-441-2666
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
Ingredients:
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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
Instructions:
Prepare spaghetti according to package directions.
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
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
Notes:
"Aglio e olio" is Italian for "garlic and oil, " referring to the dressing. Have your ingredients prepped and start cooking the sauce just before the pasta is done.
Nutrition:
Per serving: 625 calories (percent of calories from fat, 47), 21 grams protein, 61 grams carbohydrates, 3 grams fiber, 33 grams fat, 25 milligrams cholesterol, 898 milligrams sodium.
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