Spaghettini all’olio e rosmarino

 

Adapted from Lidia’s Italy

Ingredients:
Kosher salt
1 lb. (450 g) spaghettini
2 spoonfuls of EVOO
3 spoonfuls of unsalted butter
3 spoonfuls / 2 sprigs of rosemary
chopped fresh Italian parsley (optional)
1 cup grated Grana Padano (I used Parmigiano)

Directions:
Bring a large pot of salted water to a boil. 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.

~Jessica

P.S. I threw in 1/2 chopped red onion because I had it.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.