Monday, May 11, 2009

The end of light pasta (it's only temporary)

I'm calling the light pasta series over because, well, I'm over it. I need to try some new recipes.

So here's the big finish; my favorite summer pasta from Food & Drink.

It may not look like much on paper (or computer screen) but this is an all-time best recipe. Here is the original. And my adaptation:



1 large lemon
3 tbsp  olive oil
1/2 cup freshly grated parmesan cheese
1/4 tsp salt
2/3 pkg spaghetti
3 garlic cloves, minced
1/2 tsp (1 mL) hot chili flakes
1/2 cup (125 mL) chopped chives
Salt and freshly ground black pepper


Bring a large saucepan of salted water to a boil. Finely grate peel from lemon and squeeze out 1/4 cup (50 mL) juice. Place in a bowl, along with 2 tbsp (25 mL) oil, Parmesan cheese and salt. Stir together.

Add pasta to boiling water. Cook until al dente, 7—9 min. Set aside 2 tbsp of pasta cooking water. Drain pasta.

When pasta is nearly cooked, heat remaining tablespoon oil in a large deep frying pan on medium-low. Add garlic and chili flakes. Cook, stirring occasionally, until garlic is golden, about 2 min. Add pasta, reserved pasta water and parmesan mixture to garlic. Toss gently 1 min. Then add herbs and toss until pasta is evenly coated. Season with salt and pepper. Serve with additional parmesan.





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