So my dad was giving me all those cooking lessons, you know? And then I was like, “Hey Dad, I’m moving to Des Moines , so this is awkward.” While the Moines has its perks, I’m pretty much on my own for supplying any culinary creativity. But I think I’ve truly found/made up/conjured a recipe that any post-grad can make. It’s super delicious and incorporates one of my fav food groups – ahem, pasta – and it’s cheap. There’s also no need for any fancy kitchen utensils (which is great because I can’t even afford the gas to get me to Target right now.) Friends, get your mind fired up about LGBT Pasta.
A politically incorrect name for a pasta dish? Definitely. BUT, it brings some serious flavor, and it was the first thing that came to mind when I thought about the ingredients: Lemon, Garlic, Basil, Butter, Tomato.
I made two servings and used:
1 stick of butter
1 clove of garlic
1 cup of basil leaves
Optional 1/2 cup Parmesan cheese
Start with boiling a pot of water for your pasta. I used spaghetti, but you can use any type of pasta you’d like. Then I went to work on the sauce: I started by throwing that stick of butter in a pan on low heat. An entire stick of butter may seem like a lot…and it was. I mean, it tasted awesome, but I might’ve gotten a little pretentious about the Midwest’s favorite dairy product. I’ll probably go halfsies with butter and olive oil for next time. The next ingredient I added was the garlic. I minced it (similar to my guacamole recipe) and added it to the simmering butter. Seriously you guys, I think butter + garlic is one of the best smells in the entire world. My boyfriend lives above Jeff’s Pizza, and we were giving them a run for their money. (Except not really because they have lots of money, and we have none.) Moving on.
I chopped the tomatoes into about dime-sized chunks. These tomatoes were super sweet and added a nice balance to the garlic. From there, I added the basil leaves and made sure my stove temp was still at a low setting. I sprinkled a little Parmesan cheese in the pan partly because I was bored, but more so because I thought it would taste really good. Lastly, I squeezed the lemon juice in with the rest of what was becoming my heavenly-scented sauce.
I started cooking the pasta while keeping my sauce at a low simmer. After straining the pasta, I put it back into the pot and poured in my sauce. I brought that to a low simmer and made sure each piece of pasta got a sauce bath. After the pasta and sauce are mixed to your liking, toss it on a plate (or bowl, if you’re into that kinda thing). I added fresh Parmesan to my pasta, which melted perfectly on top of the steaming plate.
Serve up and enjoy with your favorite bottle (or bag) of wine!