Whole Wheat Pasta with Rosemary and Garlic

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
serves 2

• 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
  

First things first, get the pasta going according to the directions on the package. When the pasta has begun to cook, start on the sauce. Heat a medium saute pan (I use my cast iron skillet) over medium-high heat until warm. Add olive oil. When olive oil is hot and shimmery, but not smoking, add the garlic, rosemary, and chili flakes. Stir constantly just until garlic starts to turn brown and then immediately remove pan from heat. Drain pasta and add to the saute pan. Toss to fully coat in sauce. Serve right away with Parmesan cheese.

Tiramisu 151

Tiramisu might be one of my favorite desserts of all time. I know that's kind of cliched in our post-Sleepless in Seattle world, but still, I always order it when I'm out. What's surprising about tiramisu is how simple it is to make: store-bought lady fingers dipped in strong espresso, marscapone cheese mixed with rum, orange liqueur, and whipped cream. The flavors meld and intensify the longer it is refrigerated, so this is a perfect make-ahead dessert. You only need to use two bowls and there's booze & chocolate! Need I say more?

A couple of notes: if you don't have an electric beater, it will be tough to make the whipped cream from scratch. An alternative would be to see if you can find some homemade whipped cream at your local ice cream shop or gourmet store. I'm skeptical about what might happen with the canned stuff, but if you try that, let me know! I imagine it would be sweeter, but that might suit some palates.

I'm taking this over to my friend DC's for movie night tonight. Annie Hall + tiramisu = bliss.

Tiramisu 151

• 2 tablespoons Grand Marnier or other orange liqueur
• 3 tablespoons Bacardi 151
• 4 tablespoons sugar
• 8 ounces marscapone cheese, at room temperature
• 1 cup heavy cream
• 1 tablespoon sugar
• 1 cup strong brewed espresso, I use instant
• 16 lady fingers
• 6 ounces 72% dark chocolate, finely chopped

In a medium bowl, beat Grand Marnier, Bacardi, sugar, and marscapone with an electric hand-held mixer for 1 minute, until well-combined and lightened. In a separate small bowl, beat heavy cream with mixer until soft peaks form. Add sugar and beat until firm peaks form. Fold into marscapone. Line a loaf pan with 8 lady fingers dipped in the espresso. Layer on top half the marscapone and then sprinkle with half the chocolate. Repeat with another layer of dipped lady fingers, marscapone, and chocolate. Cover with plastic and chill of as long as possible, ideally overnight.