This is a dead-simple and quite delicious pasta recipe, and mine is a slight variation on the one I found at Epicurious, which is a fabulous food site.

Items

  • 1 lb spaghetti
  • 1/2 cup olive oil
  • 2Tbsp unsalted butter, melted
  • 3 large or 4 medium cloves of garlic, grated fine or minced
  • 1 1/2 Tbsp cumin seeds, toasted and ground, or 1 1/2 Tbsp cumin powder
  • 1/4 tsp cayenne pepper
  • 1/2 cup flat leaf parsley, chopped
  • 3/4 cup grated Parmagiano-Reggiano cheese (good Romano would work too)
  • Fresh ground black pepper and salt to taste
Method

Toasting the cumin seeds in a small skillet over medium heat until they start to brown slightly will open up their flavor and make them positively perfumy. I have a small mortar and pestle I keep on my counter to grind spices. The tiny bit of extra work is quite worth it.

  1. Mix the olive oil, butter, garlic, cumin, cayenne, and parsley in a small bowl and set aside.
  2. Cook the pasta in salted water according to package directions. When the pasta is done, reserve 1 cup of the pasta water and drain.
  3. Add half the water to the sauce bowl and combine. The heat will cook the garlic a little. Pour sauce over pasta and toss until coated. Add a bit more water if it still looks dry.
  4. Add the cheese and toss until coated.
  5. Season with salt and pepper to taste.
  6. Serve with more cheese as desired.

Serves 4.