aglio olio, aglio e olio
Italian, n.-- Literally, "garlic and oil." This is among the simplest of pasta dishes, served tossed with a sauce made by cooking chopped fresh garlic, parsley, and crushed red pepper in olive oil until fragrant. It's found in Italian restaurants everywhere, particularly in the South. It has the reputation of being a poor man's dinner, but this should not be taken to besmirch either its goodness or its popularity. Pasta aglio olio is known in New Orleans as pasta bordelaise.
