“This is about as simple a pasta as you can prepare,” writes celebrity chef Charlie Palmer in his newest cookbook, “Charlie Palmer’s American Fare” (Grand Central Life and Style, $40). “It can be thrown together in a few minutes and is, without a doubt, one of my boys’ favorite quick meals.”
Palmer says that if you want to “fancy it up,” you can add some chopped basil, parsley or chives.
Charlie Palmer’s quick pasta
Yield: 6 servings
1 pound imported Italian fusilli, penne or any shape you prefer
3 tablespoons unsalted butter
1/2 cup grated Pecorino Romano or Parmesan cheese, plus more for serving
Salt and freshly ground black pepper
Optional: chopped fresh basil, or parsley or chives to taste
Procedure:
1. Bring a large pot of salted water to boil over high heat. The water should be as salty as the sea. When rapidly boiling, add the pasta and cook according to package directions, usually between 12 and 15 minutes. Remove from the heat and drain well, reserving 1 cup of the pasta cooking water.
2. Return the reserved cooking water to the pot and place over high heat. Add the butter and bring to a boil. Add the pasta along with the cheese and toss to coat with the “sauce.” Season with salt and pepper and serve with grated cheese on the side. If desired, garnish with basil, parsley or chives.
Source: “Charlie Palmer’s American Fare” by Charlie Palmer (Grand Central Life & Style, $40)
Contact the writer: cthomas@ocregister.com or on Twitter: @cathythomascook
