Ogling the Aglio e Olio

Much of my childhood was experienced in beautiful places that were warm for much of the year. No, I did not live in a fantasy land/paradise, but I did live in some pretty exotic countries.

When my family and I lived in Brazil, we lived in the best city: Rio de Janeiro. We lived in a fabulous part of Rio in the neighbourhood of Leblon. It was less mainstream compared to its neighbouring neighbourhood of Ipanema, but so wonderful and chic. We lived on a fantastic little street that had a café on one side and a little Italian restaurant on the across the street. As I write this, I can tell you that we went to many Italian restaurants in Brazil. I think they were the favourite for the family. Anyway, this one particular Italian restaurant on our street became my moms favourite where she would always get this one dish: Spaghetti Aglio e Olio.

Mom loved it so much that she started making it at home! I don't remember being all too keen on it, but it sure makes for a great meal as an adult! So this week we decided that was going to be our vegetarian meal of the week.

A few years ago when I made this same spaghetti for the man of the house, I decided to add some roasted chickpeas to the mix. This has been our fan favourite combo ever since. It is such a hit and truly fantastic combination!

---

Ingredients

Pasta:

• Your choice of spaghetti (we always go gluten free)

• 3 cloves garlic, minced

• 1/4 cup olive oil

• 1/4 teaspoon red pepper flakes

• salt and black pepper, to taste

• parsley, chopped (optional)

• parmesan

Roasted Chickpeas:

• 1 can of chickpeas, rinsed and drained

• 1 teaspoon garlic powder

• 1/2 teaspoon paprika powder

• 1/4 teaspoon salt

• 1/4 teaspoon pepper

• 2 Tablespoons olive oil

Instructions:

1. Turn on oven to 350F and allow oven to heat up.

2. Pull out cookie sheet and line with tin foil. Put chickpeas on tin foil and season with dry ingredients and coat with olive oil.

3. Allow to cook for 15 minutes or until at desired crispness. Turn off oven once ready.

4. Meanwhile, bring large pot of water to boil and add salt once boiling. Cook spaghetti as directed on box.

5. Once spaghetti is cooked to your preference, drain spaghetti.

6. Add olive oil, garlic, red pepper flakes, and S&P to spaghetti. Combine well.

7. Scoop spaghetti into a bowl or plate and top with chickpeas. Garnish with parsley if using. Otherwise top with grated Parmesan and enjoy!

Serve with your choice of vegetables.

We made a basic oil and vinegar kale salad.

---

If you love the chickpeas as much as we do, make them more frequently and use them to substitute croutons from Caesar salads. Or, just make roasted chickpeas for a healthy snack! You can season your chickpeas however you wish. It will make for a delightful snack. Remember, chickpeas make for a great way to get some additional protein in your diet. Plus, they are so delicious with crunchy vegetables such as carrots or bell peppers. Just make a hummus and you are set! I'll make a post about my hummus one of these days for you.

Also just want to note that the gluten free spaghetti we had for this meal was the BEST GF spaghetti I've ever had. 100% recommend!

Hope you enjoyed the read and have a great day and meal!

Buon Appetito!