The Simply Luxurious Life®: A Bit of Exposure and Comfort Food  

August 28, 2012

A Bit of Exposure and Comfort Food

After posting this Monday’s motivational post, many of you responded appreciatively and supportively; however, one email caused me to ponder whether I should reveal more of the motivation behind such posts. Needless to say, staying true to how I feel a modern simply luxurious woman should live, I believe in keeping some things private. I believe if not simply to maintain a little mystery, then for self-preservation and sanity.

With that being said, my heart was a bit (okay, more than a bit) broken this late spring and summer, but at the same time infused with amazing inspiration, hope and auspicious confidence that if I’m willing to put in the effort, lovely things await. But that’s all I’m going to share, please understand. While The Simply Luxurious Life is a very personal endeavor, it is still a place where I try to maintain a sense of professionalism.  Maybe this will change, but for now, it is what I’m most comfortable with. Thank you in advance for understanding.

So why am I including such thoughts in a food post? Well, upon returning home after being gone for three weeks, I needed some comfort as I missed Paris and London tremendously, but thoroughly loved finally having my dogs near me. I craved something to ease me back into my regular routine (although a bit tweaked for the better), and over the weekend I watched Barefoot Contessa’s most recent episode where she shared her recipe for Midnight Pasta or Spaghetti aglio e olio (spaghetti with garlic and oil). I knew I had found my new favorite comfort food recipe.

So simple, with such great flavor (don’t skimp on the garlic – 8 cloves is a must!), pair with a glass of white wine, mix in some roasted vegetables if you’d like and enjoy!

Spaghetti aglio e olio

Ingredients:

  • Kosher Salt
  • 1 pound dried spaghetti, like DeCecco
  • 1/3 cup good olive oil
  • 8 large garlic cloves, cut into thin slivers
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 cup minced fresh parsley
  • 1 cup freshly grated Parmesan cheese, plus extra for serving

Directions:

1. Bring a large pot of water to a boil. Add 2 tablespoons of salt and the pasta and cook according to the directions on the package. Set aside 1 1/2 cups of the pasta cooking water before you drain the pasta.

2. Meanwhile, heat the olive oil over medium heat in a pot large enough to hold the pasta, such as a 12-inch sauté pan or a large, shallow pot. Add the garlic and cook for 2 minutes, stirring frequently, until it JUST begins to turn golden on the edges-don’t overcook it! Add the red pepper flakes and cook for 30 seconds more. Carefully add the reserved pasta-cooking water to the garlic and oil and bring to a boil. Lower the heat, add 1 teaspoon of salt, and simmer for about 5 minutes, until the liquid is reduced by about a third.

3. Add the drained pasta to the garlic sauce and toss. Off the heat, add the parsley and Parmesan and toss well. Allow the pasta to rest off the heat for 5 minutes for the sauce for the sauce to be absorbed. Taste for seasoning and serve warm with extra Parmesan on the side.

Images: Simply Luxurious

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8 Comments:

At August 28, 2012 at 8:48 AM , Blogger Erika @ ~TiptoeButterfly~ said...

my friends MOm use to make this for me - brings back such good memories!

 
At August 28, 2012 at 8:56 AM , Blogger Nelly said...

Sorry for your heart. I know how it feels... I'm still trying to cope with the heartbreak.

 
At August 28, 2012 at 8:59 AM , Blogger The Simply Luxurious Life said...

My heart goes out to you. Thank you for the kind words. xo

 
At August 28, 2012 at 11:05 AM , Anonymous Anonymous said...

This is an opportunity to congratulate you on the wonderful balance that you achieve here-you share your warm and genuinely beautiful personality but somehow do maintain that just right balance of privacy and professionalism along with it. I think it's handled very elegantly and I am inspired by the way you can share things without all the drama/gore-y details...very inspiring in this "open heart" society..I think it's very chic.
Cathy W.

 
At August 28, 2012 at 4:47 PM , Anonymous Scsw said...

I love the Barefoot Contessa! I was gifted the Barefoot In Paris cookbook, which I just love! I too enjoy a nice meal and the company of my two dogs. They are a huge part of my life. I do not have many local friends, so they are a lot of my socializing. :)

My blog is mostly a place where I record my life, my thoughts, and my day-to-day experiences. Some of it is deeply personal, as I am one of those people who is quite the open book.. I don't always advertise my blog, as we live in a small town. Such information may be hurtful to some family members, or start hurtful gossip. I understand your desire to keep private. Although I have some local readers, they have been given the web address by me--so, I can monitor who reads. Maybe open an anonymous new blog if you feel you want to vent, but keep Identities private? Just an idea.

Your dinner spaghetti looked delicious. I am putting up my Fall decor on Saturday. From now until January, my house is so festive. It is the best time of year for me.

Oh, and random stalker comment: my mom actually met you at a Christmas party last year & commented on how tall and stylish you are. :)

 
At August 29, 2012 at 8:13 AM , Blogger Michelle Bousfield said...

I have been doing spaghetti aglio e olio without a recipe for years. It was my mom's lazy day meal so I learned by watching. However, after watching Barefoot Contessa on Saturday I decided to try it. It was much better than mine and now it will be my new lazy day recipe. It is yummy and such a comfort food. Thanks for sharing.

 
At September 1, 2012 at 4:51 AM , Anonymous This Time Now said...

Ahhh! Aglio e olio! My sweet man is the cook in our home and a great one at that. We love love love this dish and he always adds his special touch to it. Comfort food indeed! Great post!

 
At October 22, 2013 at 6:12 PM , Blogger teneshia said...

I tried this recipe tonight and it was to salty.

 

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