If I were given the opportunity to pick my last meal on earth, I would choose, without hesitation, spaghetti ala olio. Or as we’ve called it since childhood, spaghetti ollie oley. Though some dishes have more significant memories attached or elegant ingredients, none make my taste buds happier.
Noodles in oil tossed.
Golden garlic shaves atop.
Grated cheese completes.
The most delicious soul-warming combination of beans, pasta and tomatoes in a simple but rich Parmesan, pepper-flecked broth.
This dish is the reason that I started this blog. If I think of Nonnie in the kitchen, it generally involves her making pasta fazool and me being shooed away from the pot. “Elizabeth! Go. Out. Side!” To be sure, I know this is correctly referred to as pasta e fagioli (pasta and beans) but we have never called it that and I see no reason to start now. Plus, I don’t think most of the family would know what I was talking about if it I called it Nonnie’s pasta e fagioli.