A simple Summer dinner. I'm leaving the proportions off this one since it's really really flexible. If you like a lot of butter, add a lot of butter. If you want to skip the butter and use olive oil, do that. If you want some butter, but not that much, use more pasta water.
spaghetti
butter
garlic, finely chopped
arugula
salt + pepepr
parmesan, grated
Boil some spaghetti, reserving the cooking water. Meanwhile, brown some butter, and toss the garlic in for the last minute or so. Remove from heat and pour this into the bottom of your serving dish (I don't bother straining out the solids for a rustic dish like this). Throw in the arugula. Drop the pasta in. Toss. If dry, add some pasta water. Season to taste and garnish with cheese.
2 comments:
I made this today for lunch and I've decided I'm mildly addicted to its simplicity and bounty of flavorings. And while I am thankful, my thighs and stomach region might not be so appreciative when I resort to this dish several times a month this winter.
Love,
Chicago Scott
But surely something else will thank you, and with that, you can drown out any nay-crying from your thigh and stomach region.
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