Cabin Fever Spaghetti

Okay, so you probably either still don’t have power or running water, or you never lost power and you are free to go anywhere within walking distance for food. But let’s go back a day or two to when we were all stuck indoors, with running water and electricity, but unable to stray outside, going a little stir crazy and wondering what the hell to do with ourselves as Hurricane Sandy made its way to New York. I mean, how many times can you search for the most recent photos of the flooding and havoc in more southern states or click refresh on your Facebook feed. After twenty-four plus hours of that and watching weather news, I needed to do something with my hands. I ended up making french toast. But I think what I really wanted to make was this spaghetti.

I have no excuse to be lazy with my cooking now that Sandy has passed and left me and my kitchen quite unharmed. But I’m not feeling very motivated at the moment and my go-to spaghetti is so satisfying, that I don’t see any reason to try harder, and you shouldn’t either. Chances are high you have all of these ingredients in your kitchen, and if you don’t, that’s okay, you don’t really need all of them. This recipe is very malleable.

So, if you have power but want to spend your days out of the office on the couch re-watching Arrested Development and 16 and Pregnant (you’re welcome), and you just can’t be bothered with spending more than ten minutes making dinner, this recipe is for you. And remember, this is very much a recipe to adjust according to what you have on hand and your tastes. The recipe below makes about two servings. You will most likely end up eating both of them in one sitting, but you can also save whatever is left to be microwaved the next day. Then you only have to devote one minute to making dinner.

Cabin Fever Spaghetti

Makes 2 servings

2 cups angel hair pasta, cooked and drained (Any kind of pasta will do, so don’t fret if you don’t have angel hair.)

Olive oil, enough to coat a pan

2+ tablespoons butter

1-4 cloves of garlic, depending on taste

pecorino romano cheese, to taste (Parmesan will also do, and I’m sure many other cheeses would also work.)

 

Cook your pasta al dente and drain. Coat a pan with olive oil and place on medium heat. Place the drained spaghetti on the pan and toss to coat with the olive oil. Using a garlic press, press the garlic into the pan. If you don’t have a garlic press, fear not. Simply use a knife to mince the garlic. Either way, place the garlic and butter in the spaghetti, and toss. (If you want a milder garlic flavor, cook the garlic on the pan with the olive oil, before you add the spaghetti or any other ingredients.) Once some of the spaghetti has started to harden from the pan-frying, add the cheese. Apply the cheese as liberally as you please. I mean it. Did you see the photo at the top? Toss (are you seeing a pattern here?) for up to a minute, until the cheese has melted into the spaghetti. Add salt to taste, and TOSS.

 

Voila, you are now ready to truly feast…on your couch, with a laptop precariously perched on your lap, holding your plate to your lips for easier pasta-shovelling. If you have some fresh herbs, like basil or oregano, feel free to toss them on, too. As you can see, I didn’t bother–that would have required going outside. I’m not always this lazy. On more ambitious days, I have been known to add cubed squash to this pasta (another great addition if you happen to have it on hand, just cook it in the pan for a few minutes before you add the pasta). Anyway, enjoy! Stay safe and full, y’all!

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