In about 1966, I was living in London's Fulham, where I met an Italian language student called Natascia. She was half Russian, half Italian.
Neither of us had much money at the time, so we would occasionally dine together when she invariably cooked the very simple Spaghetti dish called 'Olio e Aglio'; the favourite late night dish of all Italian students.
As the name suggests (if you speak Italian), it is simply made with Spaghetti, tossed into gently sautéed Olive oil and Garlic. I seem to remember that she also added some Chicken Stock Cube and a few chili flakes, to the lightly fried, and copious amounts of, Garlic. It was very simple but delicious.
I've made the dish hundreds of times since then, but have never managed to get the exact same flavour that she achieved. She must have had some magic in her hands.
Occasionally I make the same dish but add just a very small amount of tinned chopped Tomatoes (about a serving spoon full), which changes everything. I just wish I could get my recipe to taste like hers.
Sadly, the lovely Natascia died in 2009, in the awful earthquake in L'Aguila in Italy. The earthquake struck during the night, so I imagine she was simply crushed to death as she slept.
I shall keep on trying to get it right; I feel I owe it to her!
You can find the easy recipe everywhere.
Simple is often best. Just keep experimenting!
ReplyDeleteI will. I shall never give up!
DeleteWe make something very similar here and it's very popular. But You have to add the dolce bella to get your authentic Italian taste.
ReplyDeleteI can never understand why my version doesn't taste the same as hers. I'm sure I do everything the same!
DeleteOn the day you finally get it right, you should change the name of the dish to Spaghetti Natascia in her honour.
ReplyDeleteA very good idea. She was a stunningly beautiful girl, and to have died like that was dreadful.
DeleteIt is a good simple and quick meal. My “secret” is a few dashes of fish sauce. My theory is most savoury dishes are improved by fish sauce.
ReplyDeleteI often use it too, as well as anchovies.
DeleteSquid brand is my favourite
DeleteI could eat it everyday ! To get it how Natascia made it, its a good excuse to keep making and eating it !!! Maybe back then, ingredients { even though there aren't many } were better, fresher and without any preservatives and different brands of olive oil taste different. Memory is a funny thing ..... we tend to put on rose coloured glasses when we think back. I'm sure that your version is delicious. ... and, what a sad and awful end for Natascia. XXXX
ReplyDeleteMy version is always good, but it misses something. I shall keep experimenting.
DeleteMaybe we should gather in Italy for a month and find a grandma to teach us how to cook pasta.
ReplyDeleteWhat a treat that would be. Where do I sign?
DeleteMmmmm! I think it'll be my dinner tonight. I'm always trying to find quick and easy vegi meals for myself after my cooking energies have gone into satisfying the meat-eater needs of my family.
ReplyDeleteI try to eat vegie a couple of times a week, if not more, so this and a few other very simple pasta recipes are always on the menu. Very few 'Bolognaise' type sauces these days.
DeleteCan't help but notice the bottle of Chateauneuf du Pape on the side. Great choice!
ReplyDeleteI do wonder what magic ingredient she added to make the pasta so good. Did she pre-cook fresh garlic? Was the olive oil something special?
ReplyDeleteKeep experimenting.