garlic cumin long pasta
Some recipes work well right out of the box so to speak. No missing
ingredients, no changes to make. Satisfactory results obtained.
This one is simple and quick and comes from a married French-Italian guy born in Morocco living in
Paris and contributing to an American healthy cooking magazine. Another bob, but
although we recall one classic French film in which the ill-fated hero was an
unlucky petty criminal named Bob (later remade by Hollywood), there aren't a whole lot of French or Italian
Bob's—this one goes by the name of Robert, but probably with a funny
pronunciation. The cumin is the Moroccan touch. Which
we happened to have on the spice shelf, probably a decade old but the shelf life
of spices is not something many people pay much attention to, including us.
- 12 oz long pasta: spaghetti, linguini, tagliatelle or fettuccine
- 1/2 olive oil
- 1/2 c chopped fresh Italian parsley
- 1 T ground cumin (is there any other kind?)
- 1/2 t dried crushed red pepper
- salt to taste
- freshly grated pepper to taste
- freshly grated parmigiano to taste
- Start the pasta water boiling and when ready dump in the salt and pasta
and cook until al dente.
- Meanwhile mix the sauce ingredients together and set aside.
- Drain the pasta when ready, reserving about 3/4 c cooking liquid.
- Return the pasta to the pot over medium heat and dump in the sauce and
toss around to coat the pasta for about a minute, adding 1/4 c of the reserved
cooking liquid at a time if dry, until it seems right, you'll know.
- Add salt and pepper to taste and serve with parmigiano on each serving or
just dump some of that in too and serve.
- Okay, we did have to substitute some dried parsley for the missing fresh
parsley. Small detail.
- From Robert Colombi, Too Busy to Cook? section,
Cooking Light, December 2002, p.214215.
He used spaghetti.