This is a perfect example of a minimal-ingredient recipe that is delicious and easy. It’s based on one of the primary flavors in Italian cuisine: rosemary. You will often see rosemary used in flavoring meats and roasts, because it has such an intense and rich flavor. But in this recipe, cooked in some butter to release its aroma, it makes a perfect sauce for spaghetti. Be sure to top it with some grated cheese. This is a great dish!
- Kosher salt
- 1 pound spaghettini
- 2 tablespoons -extra--virgin olive oil
- 3 tablespoons unsalted butter
- 2 bushy rosemary sprigs, needles stripped from the stems (about 3 tablespoons)
- 6 tablespoons chopped fresh Italian parsley
- 1 cup grated Grana Padano
Bring a large pot of salted water to a boil. When you begin preparing the sauce, begin cooking the pasta.
In a large skillet, over -medium–high heat, melt the butter in the olive oil. When the butter is melted, add the rosemary, and cook until the needles are sizzling and the rosemary is fragrant. Ladle in 1 cup of pasta water, and simmer to reduce by half. Stir in the parsley.
When the pasta is al dente, remove with tongs directly to the skillet. Toss to coat the pasta with the sauce. Remove the skillet from the heat, toss with the grated cheese, and serve.