Kitchen at the End of the Universe: Cappellini Aglio E Olio

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Noble Savage (he said):  So it’s Pasta Day again! A year has passed since I last celebrated it, and it still hasn’t become a public holiday. At least Tim Noakes and his Cult of Banters of the Latter Day Pains™ have quieten down lately, so you have less people to renounce as heretics before enjoying your favorite bowl of carby goodness.

To celebrate the day, I decided to try a very traditional recipe: Aglio E Olio. Originating in Naples, it’s basically olive oil, garlic, and chilli tossed in pasta. Generally the dish is made using spaghetti, but any longish pasta (heehee) will do. I decided to use cappellini, because a) it cooks a bit faster than spaghetti, and b) Windfall Wine sent us some…

Windfall Wines World Pasta Day BoozyFoodie

This one is pretty simply. You’ll need:

  • ⅓ cup good quality olive oil (Windfall graciously provided some)
  • A few large garlic cloves, depending on what you have going on the next day (I would say anything between 2 and 8)
  • 1 – 3 chillies
  • Handful of fresh Italian parsley
  • 1 cup grated parmesan, plus extra for topping
  • 4 balls of cappellini
  • Some salt

Windfall Wines World Pasta Day BoozyFoodie

Cook the capellini as per the directions on the package (add about 2 teaspoons of salt to the water). I boiled it for about four minutes for al dente. Very Important: set aside 1 ½ cup of the pasta water when draining the pasta.

Heat your olive oil in a pan over medium heat. Add in your thinly cut slivers of garlic, and cook for about 2 minutes stirring frequently.

Windfall Wines World Pasta Day BoozyFoodie

Keep an eye on it, as it can burn quickly. Add your thinly sliced chilli, and cook for a further 30 seconds. Pour in the pasta water, bring to a boil, and let it simmer on low heat for about 5 minutes – the liquid should reduce by about a third.

When your sauce is ready, add the drained pasta, and toss (heehee) well. Take it off the heat, and add the parmesan and parsley. Toss again (heehee), and let it rest for about 5 minutes to absorb all the oil. Serve with a bit of extra parmesan and parsley sprinkled on top.

Windfall Wines World Pasta Day BoozyFoodie 5

Just because it’s a simple dish doesn’t mean you have to skimp with the wine. I decided on Windfall’s flagship Barrel 41 – a complex and layered blend of Shiraz, Mourvedre, and Grenache.

Windfall Wines World Pasta Day BoozyFoodie 5

It’s a medium bodied wine, but doesn’t stand back to the flavours of the chilli and fried garlic. If you’re having it for lunch, it’s a good idea to set aside an hour for a well deserved nap. Plus an extra 15 minutes to praise the Flying Spaghetti Monster.   

Windfall Wines World Pasta Day BoozyFoodie 4

Thank you Windfall Wine #InSearchOfExcellence

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