This may sound really boring but at the moment it’s my latest favourite meal.
Rosemary and garlic work so well together and turn the oil into a surprisingly
complex aromatic sauce for pasta.
If you aren’t lucky enough to grow rosemary or have a neighbour who does,
feel free to leave it out or substitute in any other herbs you happen to have
access to. If all else fails, a little dried chilli will make a different but delicious
alternative.
- 200g (7oz) spaghetti
- 3 tablespoons extra virgin olive oil
- 1 large sprig rosemary, leaves picked
- 1-2 cloves garlic, peeled & finely sliced
Bring a large saucepan of salted water to the boil. Cook pasta according
to the packet directions.
Meanwhile, heat 3 tablespoons extra virgin olive oil in a small saucepan
over medium. Add rosemary & garlic and fry until garlic is golden and
the rosemary has gone crispy. Remove from the heat.
When the pasta is cooked, scoop up a mug full of cooking water then
drain the pasta well. Return drained pasta to the hot saucepan and
add the flavoured oil. Toss, taste and season. If it looks dry, add a little
cooking water from the mug.
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