Simplicity

I love trying out new recipes, whether it’s a new cupcake flavor or a savory dish like eggplant lasagna.  It doesn’t matter how simple or complex it is because I enjoy just being in the kitchen.  Please note, I have failed plenty a recipe but that doesn’t deter me from trying something new again.

There are days I’m just in the mood for something quick and simple.  No fuss, no muss!   A few days ago I was in just that mood so I decided to pull out a recipe from my collection of Lynne Rossetto Kasper’s favorite dishes.  Lynne is the host of my favorite NPR show (yes, I listen to NPR…thank you dad for getting me hooked) “The Splendid Table”.  Her hour long show takes you through new recipes, listeners calling in with their questions on the hottest foods and trends, useful tips in the kitchen, all the while making you want to drop everything and head into the kitchen if you’re not already in there.

The recipe I chose, Spaghettini with Garlic, Parsley & Olive Oil, is by another favorite of mine, Lidia Bastianich.  This is Lynne’s favorite go to dish when she just wants something simple but full of flavor.  This took no more than 20 minutes to prep and cook so dinner was on the table before I knew it.  Feel free to add any extra ingredients you may have on hand such as leftover roasted vegetables, beans, or even pancetta.  It will only add to the amazing flavor of this dish.

Spaghettini with Garlic, Parsley & Olive Oil
Adapted from Lidia Bastianich’s recipe

Serves 2

Ingredients:

• Salt
• 1/3 pound spaghettini
• 2 to 3 tablespoons olive oil
• 2 garlic cloves, peeled and thinly sliced
• 8 to 10 branches Italian parsley, stems removed, leaves chopped (I like parsley so I added a lot and kept the pieces bigger than maybe some people would like.)
• I added a 1/2 C garbanzo beans and a few shakes of red pepper flakes

Directions:

1. Bring a pot of salted water to a boil over high heat, and stir in the spaghettini. Stir frequently and cook for 5 to 6 minutes, until tender but still firm.
2. Meanwhile, put the olive oil and garlic in a saucepan and heat gently until the garlic begins to sizzle and release its fragrance; take care that it does not brown or burn. Add the parsley to the pan along with 1/2 cup of the pasta water.
3. When the pasta is cooked, use a skimmer to lift it out of the water and directly into the pan.  Toss the pasta and let it simmer briefly in the sauce to finish cooking and absorb the flavors; add more pasta water if needed to keep the pasta loose and saucy. Taste the pasta for salt, and add more if needed.