It’s exactly what I’m craving tonight.
Now, I’m off to the gym. Stressful day today during which I kind of bombed several lessons (some hyperbole may be in effect here) and spent the subsequent hours thinking about what I could’ve done differently. Ah, reflection, a pillar of teaching. lv, molly
Poor Man’s Pasta
Adapted from Mr. Bittman
Serves 2 to 3
1/2 pound thin spaghetti (I use Barilla Plus; it has a lot of protein)
4 Tbl extra virgin olive oil
2 large cloves garlic, lightly smashed and peeled
Freshly ground black pepper
Freshly grated Parmesan or pecorino cheese, optional
Bring a pot of salted water to the boil. Start the sauce in the next step, and start cooking the pasta when the water boils.
Combine garlic and olive oil in a small skillet over medium-low heat. Cook the garlic, pressing it into the oil occasionally to release its flavor; it should barely color on both sides. Remove the garlic, and add the remaining oil.
Fry the eggs gently in the oil, until the whites are just about set and the yolks still quite runny. Drain the pasta, and toss with the eggs and oil, breaking up the whites as you do. (The eggs will finish cooking in the heat of the pasta.) Season to taste, and serve immediately, with cheese if you like.
Sauteed Broccoli Rabe with Crushed Pepper
Serves 5 (great for lunch the next day too!)
2 lbs broccoli rabe, thick stems discarded
3 Tbl extra-virgin olive oil
3 garlic cloves, thinly sliced
1/2 tsp crushed red pepper (or more if you like it hot… wink, wink)
Salt and freshly ground pepper
Steam the broccoli rabe in a microwave or on the stove top. Chop coarsely when steamed.
In a large skillet, heat the oil. Add the garlic and red pepper, and cook over low heat until the garlic is golden, about 3 minutes. Add the broccoli rabe, and cook over moderately high heat, stirring, until hot, about 4 minutes. Season with salt and pepper and serve.