Simple Simple

done!

As many already know I am a big believer in easy weeknight dinners.  I don’t want to have to prep a ton of ingredients and spend a lot of time actively cooking after getting home from work.  This next recipe delivered on that, which was much appreciated because after work with Matt out of town I went to the gym.  So by the time I got home and start cooking it was already 6:30.

The recipe comes from one of the Mark Bittman cookbooks I own, The Minimalist Cooks Dinner.

The recipe I had tagged was for Pasta with Fresh Herbs.  It was super easy to put together (meaning there aren’t a lot of pictures).  I first put a pot of salted water on the stove to boil.  Once boiling I put in a pound of linguine.

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I then heated 1/4 cup of olive oil over medium low heat and added 1 tsp of minced garlic.  I stirred occasionally for a few minutes until the garlic began to turn golden brown.  Then I removed from heat and set aside.

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Next I finely chopped 1 cup of an assortment of herbs.  I used mint, sage, thyme and parsley but Bittman says you can really use any herb.  He has several suggestions to use like 1/2 cup of parsley, 1/4 cup basil, 1 tsp of thyme an d1 tsp of tarragon.

I have not photos of chopped herbs but I did take this picture of Cheetoh while I was cooking which I sent to Matt. Matt says he looks like a fox.
I have no photos of chopped herbs but I did take this picture of Cheetoh while I was cooking which I sent to Matt. Matt says he looks like a fox.

When the pasta was al dente I reserved 1/2 cup of the pasta water then drained the pasta and returned to the pot.  I mixed the cooked pasta with the garlic and oil, 1 TB of butter, the reserved pasta water and the herbs.  Last I seasoned with salt and pepper.

done!
done!

The Verdict:  So I started preparing dinner around 6:30 and I was eating by 7!  That’s what I call an easy weekday dinner!  AND it’s meatless for all those that do the whole meatless Monday thing!  I will say it didn’t deliver the flavor kick I was hoping for so feel free to add red pepper flakes, more garlic and/or more herbs to make it your own.

Since I had this cookbook off the shelf I also made the previous recipe I made from this book, Pasta Risotto Style, with some help from Maike.  I HIGHLY recommend the Pasta Risotto Style recipe.  It’s become one of my favorites!  And I know Maike also really enjoyed.  You can grab the recipe for that here.