“You’re very quiet today.”
“I just want to feed people and be silent.”
Today the table offered Pasta with Oil and (3 types of) Garlic, roasted Brussels Sprouts, red wine and chocolate cake.
Pasta with Oil & Garlic
In a large skillet, cover the bottom with olive oil. Smash 4 cloves garlic and sauté until golden – about 4 min. Remove and munch on them when they cool down (or discard). Add 4 cloves sliced garlic and a tablespoon of red pepper flakes. Cook until just beginning to turn golden – about 1 min. Add 4 cloves minced garlic, stir until fragrant – about 30 sec. Remove from heat and set aside. Do not over cook the garlic.
Cook spiral pasta al dente in well-salted water, retain 1/2 cup of the pasta water, drain – DO NOT RINSE – and return to pan. Immediately pour garlic oil mixture and half of the retained pasta water over the pasta and mix to coat. Use the rest of the pasta water if needed to get all the pasta coated with sauce. Stir in 2 tablespoons chopped parsley. Serve.
Oven Roasted Brussels Sprouts
Pre-heat oven to 500F. Yes, 500F.
Remove ends and discolored or damaged outer leaves from sprouts. Halve the sprouts. In mixing bowl, coat with olive oil, Kosher salt and fresh ground pepper. Spread on heavy baking sheet or rimmed pan, cut side down. Pop in oven for 10 minutes. Flip onto curved side and check for nice browning. Return to oven for 3-5 minutes more or until sprouts are fork soft, tooth tender and slightly sweet. Serve.
Thank baker for the gorgeous chocolate cake you had the good sense to purchase.
Pour wine of your choice throughout the meal.
Sip. Smile at the people gathered around your table. Enjoy their chatter.
Play Sharon van Etten’s brilliant ‘Are We There’ on repeat when you get the house back to yourself again 5+ hours later.