The delights of simple food are twofold at least: simple meals are quick and easy to prepare, and the kitchen is very quickly clean and tidy again. Oh, and the simplicity of a recipe, in my opinion, often benefits the taste. Elaborate stuff can be exquisite without a doubt, but often, the additional effort is disproportionate to the overall improvements.
Following is a good old, and simple, stable that has, in its many variations, fed us on many a Sunday evening through the years. It also keeps your veins clean and vampires away, sometimes even work colleagues on the following Monday:
Spaghetti al Pesto: Bring strongly salted water to the boil for the Spaghetti – since you’ll be eating nothing else, 175..200g per person (225g for teenagers) is your rule-of-thumb figure. Following amounts for 2..3 people:
While the water heats up, peel all the cloves from a bulb of garlic and toss them into the blender. Add a small onion, a large bunch of basil, a handful of pine kernels, a tablespoon of freshly crushed black pepper, a teaspoon of salt, and 4..6 tablespoons of good Olive oil. Run through the blender. Without a blender, chop very finely, put everything except the oil a freezer bag, and crush with a rolling pin. Or, buy a blender.
Place the spaghetti into boiling water and cook until al dente. (Under no circumstances whatsoever use the express or 5 minutes spaghetti, those have an artificially increased surface and end up tasting watery.) Drain with hot water.
Just a minute or so before the pasta is done, heat 200ml Olive oil and briefly fry the pesto that you made earlier. Toss with the pasta, serve with red wine and freshly ground Parmesan cheese.
Simple yet delicious.