How Bad Can O l ive O i l and Gar l ic Be? Tonight I made a simple pasta dish called Olio. Now I know what you’re thinking. Oh-leo? The dish is actually pronounced eye-yool. Growing up, I slowly found as I spent time with my more Americanized friends, when it came to Italian food and culture, I talked differently. I remember the first time I went to Olive Garden, (which is a rarity in my family since it’s fake American-Italian food), I was fourteen and I laughed at the waiter because he said MOTZ-ER-ELL-A and MAIR-IN-AIR-A. I nearly fell over observing his incompetence and ignorance, and that he was qualified to work at an Italian restaurant; that’s when I realized the cultural barrier and difference between the waiter and I was myself—I was the culturally different one, not him. It’s interesting how when you are immersed in a culture or way of living, anything that is different from what you are accustomed is weird. I’m sure that if someone were to observe the habits of my family, how we talk, and how we interact, they would think we are weird. My family only has two volumes: loud and louder. We’re always kissing and hugging, and talking about the next meal when we ourselves are in the middle of eating. I love that we’re different. And I love that my culture defines me. I love that people look at me in confusion when I talk about Italian dishes and spices and nobody knows what I am talking about. So remember next time you are in an Italian restaurant, or are simply eating Italian food, it’s Mootz-uh-rel and Mah-ni-nar. The o f f ic ia l name i s Ag l io O l io Sauce (O i l and gar l ic) Rec ipe: 1/3 cup Extra Virgin Olive Oil 6 large garlic cloves crushed 1/2 teaspoon of salt 1/2 teaspoon course ground black pepper Dash of crushed red pepper 1/2 cup fresh parsley chopped In a two quart sauce pan, combine all the ingredients, then sauté ingredients over medium heat until garlic becomes translucent, about two minutes. Stir constantly. Remove from heat, set aside. Prepare your choice of pasta according to package directions. I prefer mini farfalle. About two minutes before pasta is done, ladle out one cup of pasta water and add to spice mixture. Stir well, cook over medium heat, two minutes. Drain pasta. Top with sauce.