No matter what you might imagine, people who cook all day have little-to-no desire to cook again at the end of a hectic work day -- and that's not a bad thing. Yet, these are at the same people who conjure up the best no-fuss, no-mess, simply-delicious stuff to eat. Trust me I know. There was a time in my life when I did cook all day. I won't lie, I'm rally happy those crazy days are over, but, I still love to sit in front of a movie or three to relax and enjoy one of my easy conjurings.
Four ingredients (five if you want cheese) & 12-15 minutes:
For 2 large servings or 4 smaller servings:
12 ounces farfalle (bow-tie) pasta
2 quarts water, for cooking pasta
2 teaspoons sea salt, for seasoning pasta water
6 tablespoons salted butter
3/4 teaspoon garlic powder
1/2 teaspoon red pepper flakes
2-3 tablespoons finely-grated Parmesan cheese, for garnishing pasta (optional)
For 1 individual serving:
4 ounces farfalle (bow-tie) pasta
2 1/2-3 cups water
3/4 teaspoon salt, for seasoning pasta water
2 tablespoons salted butter
1/4-1/2 teaspoon garlic powder
1/4 teaspoon sea salt
1/4 teaspoon red pepper flakes
1 teaspoon Parmesan cheese, for garnishing pasta (optional)
~Step 1. In an appropriately-sized stockpot or saucepan place the of water. Add the sea salt and bring to a boil over high heat. Add the pasta to the boiling water and give it a stir. Adjust heat to a rapid simmer and cook, according to package directions, until al dente, about 9-10 minutes -- do not overcook pasta. Drain pasta into a colander and set aside -- do not rinse pasta.
~Step 2. Return the still hot pan to the stovetop. Over low heat melt the salted butter, then, stir in the garlic powder, sea salt and 1/4-1/2 teaspoon red pepper flakes. Add the cooked pasta. Stir until pasta is enrobed in butterand mixture is steaming. Transfer to serving bowl(s), garnish with optionalParmesan and serve immediately.
Nothing fancy, definitely not gourmet, simply delicious:
Simply Slightly-Spicy Pasta with Butter and Garlic: Recipe yields 2 hearty servings/4 side-servings, or, 1 small-but-filling just-for-me serving.
Special Equipment List: 4-quart wide-bottomed stockpot or 2-quart saucepan; colander; large spoon
Cook's Note: Meet one of my fifteen-minutes-to-make pasta-craving-at-midnight meals. Truth told, it's more akin to my I-just-got-home and I'm starving what-can-I-make-really-fast meal -- a hot, hearty, comforting feed-me-now meal. That said, it's also one of my go-to side dishes to serve with roasted chicken, broiled fish or sautéed seafood too -- I simply love it alongside some buttery, garlicy shrimp. If you have homemade marinara sauce on-hand in your freezer, feel free to use it, but, trust me, when store-bought marinara sauce gets a bit of cream stirred into it, you'll get no complaints. Try my ~ Buttery Pasta in a Silky Tomato-Cream Sauce ~.
"We are all in this food world together." ~ Melanie Preschutti
(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2022)
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