Sunday, September 6, 2015
Spaghettini all'Olio e Rosemarino
Lidia's Commonsense Italian Cooking.
1 pound spaghettini
2 tablespoons extra-virgin olive oil
3 tablespoons unsalted butter
2 bushy rosemary sprigs, needles stripped , from the stem (about 3 tablespoons)
6 tablespoons chopped fresh Italian parsley
1 cup grated Grana Padano or Parmigiano Reggiano
Bring a large pot of salted water to a boil. When you begin preparing the sauce, begin cooking the pasta.
In a large skillet, over -medium--high heat, melt the butter in the olive oil. When the butter is melted, add the rosemary, and cook until the needles are sizzling and the rosemary is fragrant. Ladle in 1 cup of pasta water, and simmer to reduce by half. Stir in the parsley.
When the pasta is al dente, remove with tongs directly to the skillet. Toss to coat the pasta with the sauce. Remove the skillet from the heat, toss with the grated cheese, and serve.
And on a sad note, today was the last day of Jake's Farm Stand. I bought 10 ears of corn today. I plan on freezing some tomorrow. I bought my last $2 head of green leaf lettuce that supplied me with a week's worth of lunches.