pasta with brown butter & parmesan

I'm not doing my butt any favors with this one - but the simplicity and just plain YUM of this pasta are worth sharing, swimsuit season be damned. This is one of those recipes that I remember eating when I was knee high (with alphabet pasta and parmesan from a can)...except this version uses an upgrade on all the ingredients, and a simple twist on one ingredient. These small changes produce something that is at once complex and familiar, elegant but comforting. Enjoy...

Pasta with brown butter & parmesan
Prep time: 0
Cook time: 10 minutes
Serves: 2

You'll need:
8 oz fettucine or spaghetti (DeCecco fettucine in the nests is my favorite)
4 T. good quality creamery butter
1/4 C. parmesan, fresh grated

Here's how:
First, put a pot of water on to boil. Once the water is at a rolling boil, add 2 T. salt. Boil pasta according to package directions (if using fresh pasta, this will only take 2-3 minutes, dried will take longer).

Next, in a skillet over low heat, melt the butter. Let the butter foam. Swirl it around once or twice, then put the butter back on, and let the butter foam again - this time the foam should be golden yellow (will take about 6-7 minutes for the butter to go from solid to golden)... When you see this foam, remove the pan from the heat - you should be able to smell it now. If you burn or over-cook the butter, discard it and start over.

When the pasta is ready, use a pair of tongs to transfer the pasta from the boiling water to the pan with the brown butter in it. Toss lightly. Place in serving bowls, and top with a few T. fresh grated parmesan.

Simple, simple, simple, mmmmmm...

eggplant arrabiata

Want something healthy, spicy, delicious, and super satisfying for dinner? Try this! It's a great, healthful alternative to two of my favorite things: penne al'arrabiata, and eggplant parmesan.


Eggplant Arrabiata
Serves: 2
Prep time: 10 minutes
Cook time: 30 minutes

You'll need:

1 large eggplant
4 cloves of garlic
32 oz. can crushed tomatoes
3 T. olive oil
Salt & Pepper
Crushed red pepper flakes
Parmesan
Fresh Basil

1) Pre-heat your oven to 400 degrees.

2) Cut the eggplant into 1/2 inch slices. Then, cut the slices in half (so it looks like a half-moon).

3) Lay the eggplant slices in a single layer on a baking sheet. Liberally season one side with salt and pepper, flip, and season the other side.

HEALTHY TIP: Measure your olive oil using a measuring spoon! At 120 calories per tablespoon (even if it is the "good" kind of fat...) it's good to be careful.

4) Using 1 T. olive oil, carefully drizzle a few drops over each piece of eggplant. Don't worry about getting them completely covered - eggplant is like a sponge. Turn your eggplant over, and drizzle another 1 T. olive oil on the other side.

5) Bake your eggplant at 400 degrees for 25 minutes, turning once. (You may wish to lightly broil your eggplant at the very end, I recommend a low broil at 3 minutes per side to get them golden brown.)

6) Measure 1 T. olive oil into the bottom of a saucepan. Turn on low heat.

7) Peel, and finely chop garlic. Drop into the hot oil, taking care not to burn the garlic.

8) When the garlic turns "blonde" (the stage before browned), add 1 t. crushed red pepper flakes. Stir carefully for about 1 minute over low heat.

9) Add your can of crushed tomatoes, and salt to taste (Usually, I use 2 t., sometimes more). Stir, then cover and let simmer until your eggplant are browned.

10) Using your vegetable peeler, "peel" your parmesan cheese block, creating nice long ribbons.

11) Roughly chop a few basil leaves.

12) When your eggplant is browned, you're ready to eat. To plate: Pour a ladle full of sauce on a plate. Top with eggplant. Ladle more sauce over the top, then top with parmesan ribbons and chopped red basil.

This is really a winner - and so affordable! I think I made this whole meal for about $8.