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Tuesday, December 13, 2011

FreshTartSteph Recipe: Quick Pasta with Cream & Garlic

FreshTartSteph Recipe: Quick Pasta with Cream & Garlic

Stephanie Meyer

Inspired by a recent David Tanis/New York Times column about the beauty of having a quick, satisfying pasta in your repertoire, I thought I'd share my recipe—if you can even call it that—for the pasta I make for my son at least once a week. Like the Tanis recipe, this dish comes together quickly, with ingredients easy to keep on hand, and delivers fast, filling comfort on a cold, busy day.

Or night! I was so taken by the idea of having a go-to dish to make after a sparkly evening out, when it's very possible that you were offered a lowball glass of Cheetos, but not actual real food to absorb the perfect cocktails you sipped for too many hours. (I love you Marvel Bar, but I am ready to eat my hat by the time I get home from a lovely evening in your presence.)

If you're gluten-free, you can substitute gluten-free pasta. (Or, just make yourself a fried egg, with loads of hot sauce, which is what I often do. But that's a different post...)
 

Quick Pasta with Cream & Garlic

Serves 2-4

1/2 lb. dried spaghetti
1 Tbsp. butter
1 clove garlic, minced
pinch of red pepper flakes (optional)
1/2 c. heavy cream
salt
1/4 c. Parmesan cheese, plus more for serving
freshly ground black pepper

Cook pasta in boiling, salted water according to package instructions.

While the pasta cooks, heat a small skillet over medium-low heat. Add butter and when it's hot, add the garlic and red pepper flakes (if using) and gently saute until garlic is softening but not browned, about 3 minutes. Stir in the cream and a generous sprinkle of salt. Simmer for 1-2 minutes, stirring a few times, then remove from heat and set aside.

When pasta is done, just before draining it, reserve 2 Tbsp. of the pasta cooking water. Drain the pasta, return it to the pot, and add the garlic cream, Parmesan cheese, pasta cooking water, a sprinkle of salt, and a few grinds of black pepper. Toss until sauce is creamy and pasta is coated. Serve immediately with more cheese, if desired.

Posted on Tuesday, December 13, 2011 in Permalink

Comments may be edited for length, clarity, or appropriateness.

Old to new | New to old
Dec 14, 2011 03:03 pm
 Posted by  AFG

Um, YUM. And simple. Perfect in my book!

Dec 18, 2011 09:39 am
 Posted by  Fresh Tart

Thanks AFG!

Feb 18, 2012 02:20 pm
 Posted by  pennysartroom

Looks yummy!

Jun 11, 2012 12:00 am
 Posted by  MelfromBarbados

Honestly, pasta alfredo is my favourite food to eat and make, this was the fastest, easiest, and TASTIEST alfredo recipe I have ever made my far. Sometimes less is really more. I made it as a late night snack and my sister is literally begging me to get back in the kitchen at 1am and make more...this is super super tasty wow!!! Those pepper flakes add so much good flavour.

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TC Taste answers your restaurant and dining questions, dishes on latest discoveries, reflects on breaking news, and generally bring the plate to the page with a skilled crew of experts: Minnesota Monthly Senior Editor Rachel Hutton, Sustainable Food Correspondent Marie Flanagan, Chef Jason Ross, Food Writer Joy Summers, and Drinks & Real Food Senior Editor Mary Subialka. Learn more about the TC Taste bloggers.

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