Oh to accompany my aforementioned salmon dinner (pan seared in a tiny amount of olive oil with a lemon pepper rub and nothing else), we had what has come to be quaintly known as "cheesy noodles".
I originated the recipe and Kitty Galore improved it.
1 package fresh pasta - I use linguine or fettucini, but really anything works, and yes, fresh pasta makes a difference. In a pinch or to reduce cost you can use dry pasta and it will still be delicious.
Extra-virgin olive oil.
Salted butter - not margarine, substitute more olive oil if you want to reduce lipids.
Finely mince fresh garlic or fresh garlic paste - three cloves is about right.
Salt to taste.
Fresh basil, rough chopped
Roma tomato, about one, chopped.
Lemon juice, fresh squeezed is best but bottled works. We use Sicilia brand when we don't have lemons around.
Boil the noodles in 4+ quarts of water with salt and olive oil added to barely under desired doneness according to packaging. With fresh fetticini this is a little over three minutes for me. Drain and set aside.
Using the same vessel you boiled the noodles in at low to medium low heat, add some olive oil and saute the garlic until it's aromatic. Add some butter, salt and pepper to taste. Kill the heat. Add a bit of lemon juice to taste, even some lemon zest if you want to get freaky.
How much oil and butter? Up to you, enough for your tastes. It doesn't take a lot to impart the flavor, so I opt for less. Enough to slightly lube the noodles.
Return the noodles to the pan and toss them in the oil/butter sauce.
Plate and grate mizythra cheese over the top. Mizythra is a dry, somewhat crumbly, salty Greek goat cheese. You can probably substitute feta, blue, Parmesan, Manchego, Romano, or any other dry cheese. I really recommend mizythra though.
Garnish with fresh basil and diced tomato.
Super easy and takes no time at all. Our teenagers om nom nom it with wild abandon.
Serves 3.
Add seared fish, chicken breast, prawns or another lighter protein if you wish. We serve this with salmon or some preparation of sliced chicken breast with a side salad. Sometimes we will th basil and toss it with the noodles and sauce.
Feel free to add herbs and spices to the sauce to suit your liking.
(Kitty added the citrus, basil, and tomatoes all of which are a great improvement. The rest, simple as it is, was an attempt to recreate a pasta dish I enjoyed as a young man at a local restaurant).
I originated the recipe and Kitty Galore improved it.
1 package fresh pasta - I use linguine or fettucini, but really anything works, and yes, fresh pasta makes a difference. In a pinch or to reduce cost you can use dry pasta and it will still be delicious.
Extra-virgin olive oil.
Salted butter - not margarine, substitute more olive oil if you want to reduce lipids.
Finely mince fresh garlic or fresh garlic paste - three cloves is about right.
Salt to taste.
Fresh basil, rough chopped
Roma tomato, about one, chopped.
Lemon juice, fresh squeezed is best but bottled works. We use Sicilia brand when we don't have lemons around.
Boil the noodles in 4+ quarts of water with salt and olive oil added to barely under desired doneness according to packaging. With fresh fetticini this is a little over three minutes for me. Drain and set aside.
Using the same vessel you boiled the noodles in at low to medium low heat, add some olive oil and saute the garlic until it's aromatic. Add some butter, salt and pepper to taste. Kill the heat. Add a bit of lemon juice to taste, even some lemon zest if you want to get freaky.
How much oil and butter? Up to you, enough for your tastes. It doesn't take a lot to impart the flavor, so I opt for less. Enough to slightly lube the noodles.
Return the noodles to the pan and toss them in the oil/butter sauce.
Plate and grate mizythra cheese over the top. Mizythra is a dry, somewhat crumbly, salty Greek goat cheese. You can probably substitute feta, blue, Parmesan, Manchego, Romano, or any other dry cheese. I really recommend mizythra though.
Garnish with fresh basil and diced tomato.
Super easy and takes no time at all. Our teenagers om nom nom it with wild abandon.
Serves 3.
Add seared fish, chicken breast, prawns or another lighter protein if you wish. We serve this with salmon or some preparation of sliced chicken breast with a side salad. Sometimes we will th basil and toss it with the noodles and sauce.
Feel free to add herbs and spices to the sauce to suit your liking.
(Kitty added the citrus, basil, and tomatoes all of which are a great improvement. The rest, simple as it is, was an attempt to recreate a pasta dish I enjoyed as a young man at a local restaurant).
