Focaccia and Pasta Aglio e olio

Prep time: 15 mins

Waiting: ~1h (dough rising etc)

Serves: 5

Focaccia

1tbsp yeast

4c white flour

2tsp salt

1tsp sugar

1cm slice Crisco/ vegetable shortening

Place 1tbsp yeast in a small bowl along with 1tsp sugar and 2cups warm water. Stir and let sit for 15 minutes. While waiting, fill a large bowl with 2c white flour, 2tsp salt, and a 1cm slice of Crisco. Mix the Crisco in. After the yeast is prepped, pour into the large bowl, and add another 2c white flour. Mix an knead dough. Add more flour if too sticky. Place in a bowl and cover for 45mins. After this time, spread the dough out on a full size baking sheet, and let rise for another 15 minutes. Bake for ~10 minutes at 370F or until lightly browned. 

Pasta Aglio e Olio

1/2 package spaghettini or spaghetti

1/4c olive oil

salt as needed

6 cloves garlic, chopped in half

5 large mushrooms

Heat the oil in a small pan over medium. Add the garlic cloves and chili peppers if desired. Stir to ensure garlic doesn't burn. After the garlic is browned slightly, turn the heat to low and cook mushrooms for 5 minutes.

Bring a large pot full of water to a boil. Add pasta and cook to desired consistency. 

Mix pasta and oil. Salt as needed (don't hold back on the salt! It brings out the flavour).