Starting with our most satisfying pasta dish recipe.
| |  | | Spaghetti All'Aglio, Olio, e Peperoncino | | This is your week in meals, starting with a Naples classic—spaghetti tossed with extra-virgin olive oil, garlic, and red chili pepper. We like adding a bit of flat-leaf parsley and breadcrumbs to ours. The entire dish takes only about 15 minutes to make, including the time it takes to boil your pasta water. | | | | | | | | | | | | | | |  | | | | | | The Spruce Eats on YouTube | | | | | | | | | Things We're Reading, Loving, Pondering | For The Atlantic, cookbook author Reem Kassis writes about national cuisine as a useful social construct. This sentence in particular has stayed with me: "When your birthplace is out of reach or your identity is questioned, a food heritage sometimes feels like all you have." I also loved this gorgeous baking roundup in the New York Times that aims to delight and educate (I need to make that butter mochi). If you haven't watched the BBC's "Two Fat Ladies," this story on Eater will convince you to change that. And lastly, even though Valentine's Day has come and gone, that doesn't mean you should sleep on Ina and Jeffrey's romantic playlist.
— Arie Knutson, Associate Editorial Director | | | | | | | |
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