Basil Pasta
I had some fresh basil to work with tonight, so I thought for a while, and tried this. It worked, big time, and it’s so easy that I had to share.
1/2 lb. spaghetti
2 T. olive oil
2-3 cloves garlic, finely sliced
2 or more stems fresh basil, chopped – about 10 large leaves, and attached smaller leaves
fresh-ground pepper
pinch salt
¼ c. grated parmesan cheese
1. Boil the spaghetti. While you wait, get everything else ready; it cooks quickly. When the noodles are done, or ideally a couple minutes before they’re perfect, continue with step 2.
2. Heat oil in large stainless steel skillet on medium high.
3. Add garlic to oil, give oil a stir. Add basil, grind in pepper, add salt. Give oil another stir.
4. Quickly drain spaghetti, then dump it into skillet. Toss quickly so oil covers noodles.
5. Spread parmesan cheese evenly over dish and stir in with tongs.
6. Eat. Serves two as a side dish.
Comments: I specify a large skillet, because it has to hold the noodles. I suggest a stainless steel skillet because a heavy pan is likely to burn the garlic and basil. The olive oil is meant to draw the flavor out of the garlic and basil, not fry them. If you must use a heavy pan, lower temperature to medium or medium-low. Quantities are very approximate. Feel free to vary to taste, or even to what looks right to the eye; I suspect the recipe is quite forgiving of anything but mistreatment of the herbs.
Variations: Slice five or six white mushroom caps thinly and add to the oil just before the basil. Add half an onion, chopped, with the garlic. Try different seasonings, but be sure to use fresh herbs. Use pepper-infused instead of plain olive oil.