Pasta With Garlic and Oil (Pasta Aglio E Olio)

Got This recipe from
http://www.recipezaar.com/Pasta-With-Garlic-and-Oil-Pasta-Aglio-E-Olio-154384



By: Pilates Gal
Feb 3, 2006

Can it get any easier?! I lived in Naples, Italy 3 years and loved learning the authentic dishes. I never have made it with the bread crumbs but you may like it so I added that option in.

SERVES 4 -6 (change servings and units)
Change to: Servings US Metric Close


Ingredients

* 1 lb pasta
* 1 hot pepper, crushed
* 1/2 cup olive oil
* 4 garlic cloves, minced
* 1/2 cup breadcrumbs (optional)

Directions

1. Saute garlic and pepper in oil until golden brown. Add bread crumbs and blend well. Toss in pasta cooked to al dente and serve.


what i did

* hot pepper i change it to black pepper
* breadcrumbs .. hmmmm don't hav it at home at that time.. its optional anyway
* and i add shrimp

and this is the result

Baked Vegetable

I found this recepi from this website
http://www.cooks.com/rec/doc/0,1650,148181-240195,00.html

4-5 med. to sm. potatoes 2 sm. zucchini 2 sm. Japanese eggplant 1/4 c. olive oil 1/2 clove minced garlic Dash of salt Dash of pepper 3 pinches rosemary Parmesan cheese 1 1/2 c. Mozzarella cheese Preheat oven to 400 degrees. Spray 9x13 inch (or slightly smaller) baking dish with Pam. Cut potatoes julienne style, place in dish. Do not peel zucchini, cut julienne style and place in dish. Do the same with eggplant. Toss vegetables so they are mixed. Sprinkle garlic over vegetables and drizzle with oil. Sprinkle salt and pepper to taste and rosemary. Top generously with Parmesan cheese. Bake for 1 hour. Remove and add Mozzarella cheese. Bake another 15 minutes. Serves 8-10. NOTE: Carrots can be added or substituted, but must be steamed 15 minutes before added to other vegetables.

I made this today
made few adjustment, i add celery, Baby Carrot, Onion & fresh mushroom

I exclude the Zuccini, potatos & rosemary