Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Aglio Olio

This is as simple as it gets— garlic, olive oil, and pasta. Always mince garlic from fresh cloves and use it immediately. Never purchase pre-minced garlic in a jar.

Ingredients

½ lb. Angel hair pasta
½ gallon Water
2 Tbl Kosher salt
1 cup Extra virgin olive oil
¼ cup Garlic, minced
¼ tsp Crushed red pepper
Grated Parmigianino Reggiano as needed.

Instructions

Cook angel hair pasta according to directions on the package.

In a large skillet over very low heat, warm the oil and garlic being very careful not to burn or discolor the garlic. Allow the oil and garlic to infuse for 10-15 minutes. Again, be very careful not to burn or even brown the garlic. Simply remove the skillet from the heat if you feel it is too hot and allow to cool slightly for 3-4 minutes before returning to the heat. Fold in the crushed red pepper and the hot angel hair pasta, combining thoroughly. Add a little of the pasta water.

Divide among 4-8 serving bowls and finish each with grated cheese as desired.

Recent Recipes

RSJ’s Greek Tzatziki

This is the style of tzatziki I fell in love with again in Greece - thick, cool, garlicky, bright and built around full-fat Greek yogurt and well-drained cucumber. The key is keeping excess water out of the sauce and giving it enough time to rest so the garlic, olive oil, herbs and acid come together. Once you eat the real thing in Greece, most American tzatziki tastes like yogurt that once heard a rumor about a cucumber.

Read more

Breakfast Casserole Number 3

Preheat oven to 325 degrees. Brown sausage in a large skillet and drain most of the fat. Add vegetables, garlic…

Read more

Amalfi Lemon Cake

There's a particular kind of sunshine that only shows up in citrus form, and this Amalfi Lemon Cake has it in spades. Bright, moist, and unapologetically lemony, it walks the line between a proper dessert and something you'd be just as happy eating with your coffee on a Tuesday morning. The glaze soaks into the crumb while the cake's still warm, so every bite carries that little pucker of acidity balanced against real sweetness. It's simple enough for a weeknight and pretty enough for company.

Read more