The thing about a dirt cheap recipe is that it has to be as satisfying, as fulfilling as any other and while cheap it must be pleasing. Unless you feel like you've gotten a great deal, like this is something you'd happily eat again and again without thinking of the money, somehow, in my mind, the recipe fails. And for no reason I can think of, it should be efficient. Dirt cheap and lightning quick and the deal of the century ;) Any number of peasant foods can work for this, from boiled potatoes and polenta to ratatouille, but I have a special love for spaghetti aglio olio. It is sumptuous but completely unpretentious. The garlic poached in olive oil is elegant no matter what. The hint of heat from the peperoncino gives it life. The tiny amount of minced parsley gives it springtime. My addition are anchovies, for their discreet umami quality, the body they add to this dish, and because they nutritiously (sorry for the pious word!) replace salt and parmeggiano. I love parmeggiano, but it just glops up this simple, graceful, gratifying classic. Hope you all enjoy it!

Oct. 1, 2021, 11:48 a.m.

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