Obviously this week I am on a roll because ..I am back again , whether you like it or not ! This is like a little mini-episode or something cute like that. Although , truthfully , It's a praise to peasant cooking. Period . ( ALSO right now in Maine , We have about 8"of snow and still coming down with scones in the oven..Maybe another recipe tomorrow )
OK. I am acknowledging it right now *acknowledging* . I am abrasive . So, I am going to begin with this: For those that think they stand above Italian Peasant food , the door is right over there. Yes, This is a direct attack . Exit at your own risk of missing out on a beautiful , easy , and overall spectacular 10 minute pasta dish that proves nothing but how incredible 3 ingredients ( ish) can bring everything to the table . This is what a beautiful meal is and should be - All components to that are held right in your bowl or plate after you make this , And I guarantee... I GURANTEE you have everything in your pantry/kitchen to accomplish this dish! which is even better!
I stand through and true with dishes like this, my dads stock of plays was pretty much all La Cucina Povera , translating to Kitchen of the poor . Minimalistic variations of pasta and its broth , garlic and olive oil as its base with different things here and there , aiming to use whatever is in the kitchen.
There is a genius in Italy where they make little , simple things go a long way ( which I can admit wholeheartedly that I am trying to get better at ) .
If you're not Italian ...You're Italian tonight or tomorrow night or sometime this week , Whenever you make this ! So have a glass of wine , Kiss somebody you love and enjoy the gorgeous pasta that you need to eat !
Buon Appetito !
xxx
Sarah
Serving size : For 2
Time : 20 minutes
Ingredients
1/2 lb Bucatini Spaghetti ( or whatever spaghetti is in your cupboard)
Side note: *** me being snobby for my Cucina Povera**** however , The spaghetti is important here - Since it is such a simple sauce , I recommend using a higher grained pasta such as a De Cecco Bucatini . De Cecco has always been a pantry staple in my world . Good pasta .
4 Cloves garlic
1 tsp Crushed red pepper flakes or whole dried chili ( feel free to add more for a spicier palette )
1/2 cup parsley ( this is a rough estimate - do not skimp out on this )
1cup Pasta water
1/4 cup olive oil
1/2 cup grated parmesan ( more for garnishing)
pinch salt and black pepper
Get a pot of heavily salted water boiling
While you wait for your water to boil , Put a shallow skillet on medium -high heat with your 1/4 cup of olive oil, and crushed pepper - wait for the crushed pepper to begin sizzling in the hot oil ( about 3-4 minutes ) .
Add about 1/2 of your chopped parsley and garlic into the pan, turn down heat - let ingredients infuse into the oil for about a minute or so . It is important not to let the Garlic or the parsley brown at all . Turn off heat after your minute "or so" has passed .
Add your Bucatini to your boiling water - You want your Spaghetti be Al dente : *to the tooth* when you pull it out out . It is going to cook more in the pan with the oil. About 8 ish minutes for a brassier, thicker spaghetti. Remember you are saving the water .
Once your pasta is close to done turn your pan w oil and herbs back onto a medium heat . Transfer 1 cup of pasta water into the pan . Then transfer your pasta to the pan , add your cheese and more parsley and stir like crazy until creamy - about 2-3 minutes .
Buon Appetito !
xxxSarah
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