Lidia’s Pasta

by Lidia Bastianich
Monday, Nov 21, 2016




Yields 4-6 Servings

Ingredients

  • 1 pound pasta
  • Some olive oil
  • Sliced garlic
  • Pinch of peperoncino
  • And any of the following will do: olives, capers, anchovies, or any canned beans

 

Directions

Get the pasta cooking, meanwhile in a skillet with extra virgin olive oil, cook the sliced garlic over medium heat until golden. Add peperoncino and a choice of any of the other extra ingredients I suggested and season with salt. Cook together for 3 minutes, add a ladleful of pasta cooking water so that it forms into a sauce. The flavor gets even better if you happen to have a little shredded basil or parsley around, and you just throw it in at the end.


Drain the pasta and plop into the sauce. Turn off the fire, sprinkle a little grated cheese. And voilà, a meal challenge is overcome and a great pasta dish is ready for dinner.
 

About the Author

Lidia Matticchio Bastianich was born in Pola, Istria, on the northeastern coast of the Adriatic Sea. She is a cookbook author, restaurateur, and TV chef extraordinaire.

myWGBH

Forgot your my WGBH Password?

Not a problem. Just enter the username you used to register below.


Or CREATE A NEW ACCOUNT

Forgot your my WGBH Password?

Instructions on how to reset your Password have been sent.
Check your email to continue.

Or CREATE A NEW ACCOUNT

Forgot your my WGBH Username?

Not a problem. Just enter the email address you used to register below.


Or CREATE A NEW ACCOUNT

Forgot your my WGBH Username?

Instructions on how to reset your Username have been sent.
Check your email to continue.

Or CREATE A NEW ACCOUNT

Register for myWGBH