What the heck... EVOO
Obviously, I'm no chef, received no formal culinary training, and may be a bit behind on the cooking world around me. Anyhow, Google helped me out and boy did I feel even worse after finding the answer. I am quite sure you all knew that EVOO is extra virgin olive oil and Rachael Ray coined the phrase.
Here's the definition from Rachael-Isms
"EVOO is extra-virgin olive oil. I first coined "EVOO" on my cooking show because saying "extra-virgin olive oil" over and over was wordy, and I'm an impatient girl—that's why I make 30-minute meals! "
Now that I've shared my lack of knowledge in the food lingo department, let me share some Olive Oil facts with you. According to Mayo Clinic dietitian Katherine Zeratsky, R.D., L.D.
"When cooking with fats, olive oil is a healthy choice. Olive oil contains monounsaturated fat, which can lower your risk of heart disease by reducing the total and low-density lipoprotein (LDL, or "bad") cholesterol levels in your blood.And finally here's a traditional Olive Oil lovers recipe made quick and easy.
In contrast, saturated and trans fats — such as butter, tropical oils and hydrogenated margarines — increase your risk of heart disease by increasing your total and LDL cholesterol levels.
According to the Food and Drug Administration (FDA), consuming about 2 tablespoons (23 grams) of olive oil a day may reduce your risk of heart disease. You can get the most benefit by substituting olive oil for saturated fats rather than just adding more olive oil to your diet.
All types of olive oil provide monounsaturated fat, but "extra-virgin" or "virgin" olive oils are the least processed forms. As a result, they contain the highest levels of poly phenols, a powerful antioxidant."
Aglio Et Olio - Spaghetti with Oil and Garlic
3/4 lb Thin spaghetti
3 Garlic cloves, minced
1/2 cup EVOO
2 tbsp chopped Italian parsley
2 tsp Capers
Romano cheese, grated
Salt & pepper to taste
Cook spaghetti according to directions on package, to al dente.
Meanwhile saute garlic in oil on low heat, using large skillet until garlic is tender and golden, but not browned. Be sure to check and occasionally stir pasta so that it does not overcook. When garlic is soft, add capers continuing to cook to heat thoroughly.
Drain pasta in colander, and reserve about a cup of the water. Turn pasta into skillet with oil, add some of the reserved water and parsley. Mix well. If pasta is a bit dry add more water. Season with salt and pepper. Transfer to serving bowl and top with grated Romano cheese. Enjoy!