Sunday, April 6, 2014

Spaghetti with butter, garlic and black pepper

If you want to go all ethnic, you could call it Spaghetti Aglio Et Olio e Pepe. Either way, this is just about as quick and easy a dinner as pasta gets.

Start with 4 ounces spaghetti (to serve two), and get it to simmering in a large pot of salted water. While the spaghetti is cooking, smash and mince a few big cloves of garlic - plenty is good - and cook it gently - don't let it get too brown - in 1 or 2 tablespoons good butter. (I used Italian Parma butter, but that may be overkill.  If you can get your hands on local organic butter to avoid the industrial product, antibiotics and GMOs, though, I recommend it.

When the pasta is done, drain it and toss it in the sizzling garlic butter.  Add generous grinds of black pepper and salt to taste, if needed.  Some freshly shaved Parmigiano-Reggiano will kick it up another notch, althouh I skipped that step tonight and it was fine without it.

Good with any dry white wine, it was very nice with an exceptionally well balanced Pinot Grigio, the 2012 Avelina from Santa Barbara, a California Wine Club selection.