Spaghetti With Garlic And Cumin Recipe - Cooking Index
Spaghetti With Garlic And Cumin Recipe - Cooking Index
Robert Colombi of Paris, France, writes: "My mother was Sicilian and my father, Corsican, but I was born in Morocco and lived there for many years. I learned how to cook mostly from my mother (which is why pasta often turns up at dinnertime), but also from my many travels throughout Morocco (which is why my favorite spices are coriander, thyme, and cumin). As I became older, I developed a stronger interest in cooking, especially after I moved to France and got married. I guess I started to feel very nostalgic about the country of my childhood, and it became more important for me to remember and re-create those tastes for my French friends and family."
Type: Pasta| 1/2 cup | 118ml | Olive oil |
| 1/2 cup | 73g / 2.6oz | Chopped fresh Italian parsley |
| 3 cups | 279g / 9.8oz | Garlic cloves - minced (large) |
| 1 tablespoon | 15ml | Ground cumin |
| 1/2 teaspoon | 2.5ml | Dried crushed red pepper |
| 12 oz | 340g | Spaghetti |
| Freshly-grated Parmesan cheese |
Mix first 5 ingredients in small bowl; set aside.
Cook spaghetti in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain spaghetti, reserving 3/4 cup cooking liquid.
Return pasta to pot. Add oil mixture and toss over medium heat to coat, about 1 minute, adding reserved cooking liquid by 1/4 cupfuls if dry. Season with salt and pepper. Sprinkle with Parmesan cheese and serve.
This recipe yields 4 to 6 first-course servings.
Source:
Bon Appetit, December 2002
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