Spaghetti with Olive Oil and Parmigiano-Reggiano
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| Wednesday, 17 November 2010 19:05 | |||
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For more recipes, take a look at my Flickr "food" set. This is a very simple spaghetti dish, but very simply excellent! It's Spaghetti, tossed in extra virgin olive oil, with garlic, basil, crushed black pepper and sea salt. The finely grated Parmigiano-Reggiano provides the finishing touch. Next time I think I'll try it with Linguine, but whatever the pasta, I'll definitely be returning to this recipe.
PART I - Preparation You'll need to have the following ingredients to hand:
PART II - Cooking Bring a pot of salted water to the boil and cook the pasta to taste. A few minutes before the pasta is ready, heat the olive oil in a non-stick pan. Grind in some black pepper, and add sea salt, the garlic and basil. Drain the pasta and rinse under cold water. This appears to be a controversial practice, and personally I've never bothered with a rinse. However, a couple of the recipes I was basing this on suggested it, and it did seem to work nicely in this instance. Add the spaghetti into the oil and toss until it's coated and heated through. I found I was wanting to add some extra black pepper at this point. Sprinkle some sea salt over the pasta and use a rasp to finely grate some Parmesan on top. Mix again, and then plate. Before serving, grate on some more Parmesan over the pasta, a final twist of black pepper, and as the French would say, "there you have it"... PART III - Eating I like pasta, but for some reason I'd never stuck to such a simple recipe. I've always tried some sort of tomato based sauce. After an episode of No Agenda where Adam sang the praises of Linguine and white truffle, I found myself surfing for recipes and looking at some different options that focused more on the pasta. Definitely something I'll have to try more of, although unfortunately, white truffle might be a bit out of my price range for a lunchtime snack!
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