Spaghetti Aglio e Olio
&
The Monarch
A note from us
This week's dinner is a nostalgic one, and it captures the heart of why we created Date Nite in the first place.
Back in the '90s, there was a little Italian restaurant in Asheville we loved. Mom and I would always order their Spaghetti Aglio e Olio. It was simple but perfect. Garlicky, silky, and satisfying without ever feeling too heavy. Years later, we tried to recreate it at home using a recipe we found online that looked promising, but it wasn't the same. The magic was missing.
So one night we made it from memory instead. No recipe, just instinct. Somehow, it came out exactly like we remembered. One bite took us right back to that little table, to laughter, plastic Italian decor, and a feeling of ease.
We paired it with the Monarch this time around, bright and floral with gin, elderflower, and mint. It's light enough to sip alongside the pasta without overpowering it, and it keeps the whole meal feeling easy and a little elegant.
Kevin & Kate
The Cocktail
The Monarch
The Menu
Spaghetti Aglio e Olio
Cook Along with Us
Your Weekly Essentials
Everything you’ll need to make this meal — plus a few pantry staples you probably already have.
You can prep the garlic oil earlier in the day and store it in the fridge until you're ready to cook. Just gently reheat it before tossing with the pasta so everything comes together quickly at dinnertime.
This week we're playing Annalisa Fernandez Radio, soulful and unhurried, built for a slow, sexy night in the kitchen.
notes from the kitchen
Just a few kitchen tips to make the most of this week's ingredients and flavors.
ABOUT THE GARLIC
We love garlic, so we used around 10 good sized cloves, but you can absolutely use less if you prefer a milder flavor. Just make sure the garlic is lightly golden and fragrant, not browned or burnt.
About the Tomatoes
The cherry tomatoes add a beautiful pop of sweetness and flavor to the pasta. If you're not a tomato fan, you can skip them, but we really recommend trying it with them. Even people who “don’t like tomatoes” are often surprised by how good it is.
PASTA WATER TIP
Don't forget to reserve some of the pasta water before draining. It's the secret to a silky, well emulsified sauce. If the pasta ever looks dry, just splash in a bit more and toss.
PASTA SWAP
Spaghetti is classic, but this works just as well with linguine, bucatini, or even angel hair. Use what you love or have on hand.
Add a Protein (Optional)
We’re sharing this pasta as-is, but it would be delicious topped with sautéed shrimp or grilled chicken if you’re looking to make it more filling.
Heads up: We may earn a small commission on products we’ve linked here. We only recommend the real-deal favorites from our kitchen.
We hope you enjoy this week's menu. And as always,
Keep the Plates Full and the Spark Alive
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