Sometimes all you need is some good, simple pasta.
With that, I think I’ll just leave you with the recipe. Or, method, really, as this dish is so simple that it doesn’t make any specific requests of your pantry. All it needs is some good pasta, some good olive oil, fresh herbs and garlic, and a splash of something acidic. A side of roasted vegetables makes a complete, timeless meal whose elegance belies its simplicity.
For those keeping score at home:
Simple Chimichurri Spaghetti
makes enough for 6 people or so and keeps well in the fridge
2 bunches parsley, chopped (about 1 1/2 cups)
1 bunch oregano, stems removed (about 1/2 cup)
12 leaves mint, or so
2 tbl fresh rosemary
1/2 c olive oil
2 cloves garlic, smashed
1/2 large white onion, coarsely chopped
1 tbl balsamic vinegar
Generous pinch salt
1 lb dried spaghetti, cooked al dente
2 bell peppers, cored and julienned
Salt for garnish
TO MAKE THE CHIMICHURRI:
- Place all chimichurri ingredients in a food processor. Process until smooth. Salt to taste.
TO ASSEMBLE THE DISH:
- Cook the pasta in salted, boiling water according to the package directions. Reserve 1 cup cooking water when draining the pasta.
- Saute the bell peppers in olive oil over high heat until softened, about 5 minutes. Add chimichurri and bring to a simmer, stirring frequently, for about 3 minutes.
- Add the reserved pasta water and simmer for another minute.
- Toss the sauce with the pasta. Taste for seasoning.
- Serve with tomatoes, extra flaky salt and roasted vegetables.