Tom Fitzmorris

Pasta Bordelaise

Preparation info

  • Serves

    four

    as a main course

    • Difficulty

      Easy

Appears in

Tom Fitzmorris's New Orleans Food

Tom Fitzmorris's New Orleans Food

By Tom Fitzmorris

Published 2018

  • About

The Italians call this pasta aglio olio. In New Orleans, it’s pasta bordelaise, even though there’s not a drop of red Bordeaux in it. We eat it as a side dish to all sorts of things, from Deviled Crab to Veal Pannée.

Ingredients

  • 1 Tbsp. salt
  • 1 lb. angel hair pasta
  • ⅓ cup

Method

  1. Bring a large pot of water to a rolling boil with a tablespoon of salt dissolved in it. Cook the pasta for about 4 minutes, leaving it al dente—firm to the tooth. Drain the pasta, but save about ¼ cup of the pasta cooking water.
  2. In a large skillet, heat the olive oil until it shimmers. Add all of the remaining ingredients except the pasta and cook until the gar