Spaghettini all’Olio e Rosemarino and Steak. Why pasta and steak? Chris had to go into work yesterday and today. I wanted to make him a delicious dinner and I think I achieved that goal.
The Spaghettini all’Olio e Rosemarino was a recipe from Lidia’s Commonsense Italian Cooking.
1 pound spaghettini
2 tablespoons extra-virgin olive oil
3 tablespoons unsalted butter
2 bushy rosemary sprigs, needles stripped , from the stem (about 3 tablespoons)
6 tablespoons chopped fresh Italian parsley
1 cup grated Grana Padano or Parmigiano Reggiano
Bring a large pot of salted water to a boil. When you begin preparing the sauce, begin cooking the pasta.
In a large skillet, over -medium–high heat, melt the butter in the olive oil. When the butter is melted, add the rosemary, and cook until the needles are sizzling and the rosemary is fragrant. Ladle in 1 cup of pasta water, and simmer to reduce by half. Stir in the parsley.
When the pasta is al dente, remove with tongs directly to the skillet. Toss to coat the pasta with the sauce. Remove the skillet from the heat, toss with the grated cheese, and serve.
The steak was added to the menu just because I knew Chris would enjoy it. I marinated it in his favorite, A1 Steak sauce and salt. It was quite good. Chris even said that this was the best dinner ever.
And on a sad note, today was the last day of Jake’s Farm Stand. I bought 10 ears of corn today. I plan on freezing some tomorrow. I bought my last $2 head of green leaf lettuce that supplied me with a week’s worth of lunches.
I picked up some of the incredible tomatoes and made a I made a Caprese Salad. No more corn or huge heads of lettuce until next summer….
And the wine was just something I picked up this week and thought it would be a nice addition to the meal. Hey, I was right!