My apologies for the delayed post this week. Five days of epic eating in Seattle will do that to a girl. I ate some truly inspiring meals that made me want to give up my East Coast life and flee West where the oysters are melony sweet. The stand out meal was at poppy, where I was tempted to lick clean every dish of the wondrous thali prepared by chef Jerry Traunfeld. But since being back, I've felt the need to eat a bit more simply and a little bit lighter, Italian sausages at Fenway aside.
Waking up a little hungover this morning (the joys of my pre-med school life), all I've been craving is pasta. I immediately thought of this dish, which is yet another week night staple taught to me by my parents. I'm not typically one to advocate whole wheat pasta, as I love the full-carb bleached white flour version, but this dish is different. The ingredients are so simple that you need the nuttiness of the whole wheat pasta to round out the flavors. My mom recently turned me on to the Whole Wheat Organic Italian Pasta from Fratelli Mantova, which resembles a whole wheat linguine. It's sensational and I would urge everyone to seek it out.
A special thanks to my darling friend Lex for being an eager taste tester over lunch. I love when my friends are free during the day and put up with my propensity to make food too spicy at times.
Whole Wheat Pasta with Rosemary and Garlic
- whole wheat pasta for 2 people (about 2 quarter sized bunches)
- 4 large garlic cloves, thinly sliced
- 2 t finely chopped fresh rosemary
- 1/8 - 1/4 t red chili flakes depending on how much spice you can tolerate
- 4 T olive oil
- Parmesan cheese for serving