Author Notes: This is the easiest pasta recipe ever. It’s also the most tasty, in a carb- craving-kind-of -way. Lots of perky pepper, salty Parmesan, fruity olive oil wrap around tangles of pasta. It’s close to nirvana after a long day. Fish, shrimp, scallops or chicken pair nicely with it. A light garden salad and this pasta dish are wonderful companions too. Even if you have never cooked before, you can make this recipe.
I use Parmesan cheese in this recipe. But if Romano is your favorite, go for it. Whatever cheese you decide on, remember it has to be finely grated to work well in this recipe.
Freshly cracked pepper is also key. Make sure your pepper grinder is set to fine. You don’t want very large pieces of pepper in this pasta.
I like to finish it with a drizzle of olive oil and more cracked pepper. Pass the Parmesan at the table. I don’t add extra salt to this dish because the Parmesan is salty enough.
If you’ve bought some imported pasta, Parmesan cheese and olive oil, here’s the place to use it. It’s just as good with quality, domestic ingredients.
1 pound of spaghetti
1/4 cup of extra virgin olive oil
2 tablespoons of salted butter
Finely grated Parmesan cheese
Finely cracked pepper
- Cook the spaghetti according to the package instructions. Remember to salt the water when cooking it. It’s important to not overcook your pasta. Meanwhile, add the olive oil and the butter to a small pot or pan and cook it over low to medium low heat. You just want to melt the butter and warm it. With your peppermill set to fine, grind lots of pepper into the melted butter and olive oil. Turn off the heat or keep on very low heat. Once the pasta is done, drain it. You don’t want to drain all the water though. Keep the pasta a little moist and don’t shake off all the water. Put the pasta back in the pot you cooked it in and toss with the reserved melted butter, pepper and olive oil sauce. Serve in a large bowl. Drizzle more olive oil and grind more pepper on top. Pass the Parmesan for adding at the table. Enjoy!