Featuring Down Under By Karen Tintori
Twenty-eight leading voices in fiction - Including eleven New York Times Bestselling Authors - join together In a celebration of great storytelling. We ...
By Jillian Karr (pseudonym of Karen Tintori and Jill Gregory)
Miss America has vanished and photographer Cat Hansen refuses to sit and wait for someone to find her missing sister. Charging ...
By Karen Tintori
Featuring two accounts by Karen Tintori, this latest book from Casa Italia is an anthology about the Italian American experience as seen through the eyes of women. The first ...
By Karen Tintori and Jill Gregory -- originally published under the pseudonym Jillian Karr
Four glamorous women. Four perfect brides. Four deadly secrets. When Perfect Bride magazine editor ...
By Jill Gregory and Karen Tintori
David Shepherd knows the names of the thirty-six Righteous Souls, upon whose existence -- the Talmud says -- God keeps the world in existence. Thirty-three of ...
By Jill Gregory and Karen Tintori
Museum curator Natalie Landau fights to learn who murdered her reporter sister in Iraq -- and battles powerful forces pursuing the mysterious gift her sister ...
By Karen Tintori
One of the Chicago Tribune's Favorite Books of 2002, Trapped is the story of the worst coal mine fire in U.S. history, and still stands as that country's third worst coal mine ...
By Karen Tintori
Unto the Daughters is the story of a secret guarded so fiercely for nine decades that members of Tintori’s family died without ever learning of it. Unto the Daughters began ...
By Rabbi E.B. Freedman, Jan Greenberg and Karen A. Katz
Is everything in the Bible true? Why are there bad people in the world? Can't God stop them? Why do I need to learn to read, write, and ...
Spaghetti Aglio Olio
Aglio olio is one of the quickest -- and most simply delicious -- Italian dishes to prepare. All you need is fresh garlic (the aglio) and olive oil (the olio) plus salt, black pepper, red pepper if you wish, and some pasta. Any variety of pasta will work.
For our book club dinner, I used: 6 cloves of garlic: four minced, two crushed in a garlic press; 3 Tablespoons pomace olive oill;* 1/2 lb durum semolina spaghetti, imported from Italy; salt, black pepper to taste; premium, full-bodied olive oil for finishing the dish (I use Frantoia or Olio Verde, imported from Italy.); red pepper flakes to taste -- optional; Parmesan cheese -- optional.
DIRECTIONS: Sautée the minced and crushed garlic in the 3 Tablespoons of olive oil in a large frying pan on medium-low heat until the garlic is just turning from golden to brown. Remove from the flame and set aside.
Boil the pasta in heavily salted water for about 7-8 minutes for spaghetti (exact time will differ if you're using rigatoni or a thicker pasta that requires more cooking time). Rule of thumb is to use water as salty as the sea and to undercook the pasta two minutes less than the directions advise. I like to finish cooking pasta in the sauce, whether a simple aglio olio or a marinara, adding to the pan some of the water in which I slightly under-boiled my pasta.
Meanwhile, drizzle high quality olive oil in the bottom of your serving dish to coat it -- about 2 Tablespoons should do the trick.
When the pasta has a bit more tooth to it than when it would be fully al dente, scoop the pasta from the boiling water with a sieve or a straining ladle and add it to the pan with the sauteed garlic. Return the pan to heat on a low flame and stir the pasta to coat with the garlic and oil. Add about 1/2 cup of the salted water in which you boiled the pasta and simmer on low until the water is absorbed.
Transfer the cooked pasta into the serving bowl, adjust salt to taste, add the black pepper and red pepper flakes if desired, and toss to combine. At this point feel free to drizzle on a bit more premium olive oil if the pasta looks too "dry."
Serves four to five as a first course. Buon appetito!
* pomace olive oil is sold online and in some grocery stores/Italian markets. Pomace is perfect for cooking, and is easier on the budget than the robust premium olive oil you'd use to punch up the flavor of salad or pasta