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Dinner, 18 October 2006

Tonight’s dinner is so simple that anyone can make it. If you can boil water and chop an onion, you can have dinner in the time it takes to cook a pot of pasta.

Pasta with Parmagianno-Reggiano, Herbs and Pepper

pasta secca (spaghetti, spaghettini, pici, bucatini or fusilli are all good; I didn’t have any of these, so used farfalle.  pasta secca is dried pasta, as opposed to pasta fresca or fresh pasta.)
extra-virgin olive oil (EVOO)
1 T. chopped fresh marjoram
2 T. chopped fresh Italian parsley
grated Parmagianno-Reggiano cheese
cracked black pepper

Cook pasta, drain. Toss with herbs, cheese and copious amounts of black pepper. Drizzle EVOO as desired. Serve immediately.

Finis. Had this with some leftover chicken breast.

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In the Pantry

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