So pasta was the decision for tonight’s meal, and an Oscar worthy one at that. Just a simple oil and garlic sauce that gently clung to the fettuccine. A light and fruity extra virgin olive oil was gently heated with minced garlic and some crushed red until just before the garlic would burn… I also add in some extra [but secret] flavors that elevate this sauce from oil and garlic to OIL and GARLIC!! To mix things up, I tossed in some organic baby spinach and sundried tomato, along with freshly grated pecorino romano. The baby spinach gave the dish a light and fresh taste, and cleansed the palate, while the sundried tomato offered a certain sweetness to balance out the saltiness of the pecorino romano.
Now to sit down with a nice glass of wine, flip through the channels and enjoy the rest of this perfect Sunday evening!
at a low simmer…