Easy Fall Pasta
For the past six years or so, I haven’t had the typical American Fall season. That is, I haven’t had the typical going back to school, finding myself unusually busy after having a (somewhat) more relaxed schedule for 60 days or more. Without kids, N. and I (J.), haven’t had to worry about all that; it’s just been business as usual, summer, spring, winter and fall.
Now that I’m back to work with everyone else for the fall (after not having worked for bit), we’ve found it harder to spend as much time with the elaborate preparation of meals. So, in order to continue with big taste in a fraction of the time, we’ve had to go (like a lot of folks) the easy-fast-tasty meal route.
This is something that we found and liked a great deal. It’s got plenty of fresh, big taste, is easy, and fits in perfectly with what I would consider a fall motif of taste. Oh, and it’s a Giada Recipe like pretty much everything Italian we’ve made.
Whole-Grain Spaghetti with Pecorino, Prosciutto and Pepper:
1 pound whole-grain (or whole-wheat) spaghetti
2 tablespoons mixed colored peppercorns, coarsely ground
1/4 cup extra-virgin olive oil
1 1/2 cups grated (6 ounces) pecorino
6 ounces thinly sliced prosciutto, chopped
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh basil leaves
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
While the pasta is cooking: Heat a small, heavy-bottomed skillet over medium-high heat. Add the peppercorns and toast for about 20 to 30 seconds. Add the oil and cook for 1 minute. Remove the pan from the heat.
Drain the pasta reserving about 1/2 cup of the pasta water. Transfer the spaghetti to a large serving bowl. Add 1 cup of the pecorino and toss to combine, gradually adding reserved pasta water, if needed, to loosen up the pasta. Add the oil mixture, prosciutto, 2 tablespoons of parsley, and 2 tablespoons of basil. Toss well to combine all ingredients.
Garnish with the remaining pecorino, parsley, and basil.
Like I said, we really liked it, and I hope that you do too. Let us know what you think.