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.

2 thoughts

What's your opinion?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: