Tuesday, October 12, 2010

Linguini with olive oil, garlic, and basil

Brought on by the fact that the supermarkets were closed, a pantry dish:

Add chopped garlic and some piment d'espelette to olive oil in a pan. Put the pan over medium-low heat and let it get good and hot (but don't color the garlic). Just before serving add chopped basil then toss in the cooked linguine and a good couple pinches of salt. Serve immediately.

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