One-step-from-heaven spaghetti

No man is lonely eating spaghetti; it requires so much attention.
~ Christopher Morley

Please try this at home.

My camera is still an enemy of the night and dim lighting, and I still can’t pen recipes to save my life, but you can’t let these silly things stop you from enjoying a mighty delicious dinner.

Here’s how you can make “one-step-from-heaven spaghetti” too:

    Bring some water to the boil in a saucepan. Sprinkle some salt in and add a handful of spaghetti.
    While the spaghetti is cooking, chop up a clove of garlic and a few sundried tomatoes, and pit some olives. When the spaghetti is al dente, pour it into a bowl.
    Rinse the saucepan and heat up the chopped olives, garlic, sundried tomatoes, a dash of dried basil and some oil from the sundried tomato jar. Stir gently so the garlic doesn’t burn.
    When the garlic has turned a light golden brown and smells fragrant, pour the sauce over the spaghetti, top it with a small shower of parmesan and a twist of salt and black pepper from the grinders. (I cooked just for myself tonight, but adjust quantities of ingredients according to the number of people you are serving.)

Life’s been mad-busy of late, and I’ve really been cherishing little things like clean laundry, good food, time with friends, hot showers, languid cloud-watching… this spaghetti sealed my Sunday evening with a kiss – ce soir, j’ai été heureux! (tonight, I was happy!) – Bear with my beginners’ French as I am learning it now and am going to practise whenever I can :-)

It’s only 8pm now, but I am ready for bed. Goodnight, and happy cooking!


3 responses to “One-step-from-heaven spaghetti

  1. This sounds wonderfully simple. I love those quick & easy but still beautiful pasta recipes that you can whip up in the time it takes to cook the noodles… perfect for those busy days when you don’t really want to think about anything but still want to have something delicious on your plate :)

    • Definitely! There is a whole world to explore with pasta I feel….. mmm. :) I usually get stuck at ‘tomatoes and olive oil’ as far as pasta dressings go but it’s an area I want to do more exploring in!

  2. Yes, lots of scope for experimentation, pasta… lately I’ve been into adding chopped up anchovies, some kind of vegetable (broccoli?), garlic, sauteed in olive oil and then tossed with pasta, some pasta water and parmesan at the end. I’ve been playing around with variations of that. I definitely want to try adding sundried tomatoes like you’ve done here!

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