Last Saturday night, Jordan and I decided to head out for dinner... We had a destination and a plan in mind but when we got there, we found out they were closed for a private party...
One of the problems with having a specific plan in mind is that when things dont go right, its harder to rebound... so we wandered around for a little while looking for alternatives and eventually ended up at Franny's.
The original plan was based on Jordan's desire to sit at a restaurant bar and eat a bowl of pasta (he has strange cravings, that one...) So when we got to Franny's, there was little question - we were sitting at the bar and splitting a pizza and a pasta...
It worked out so well that we're frightened for our bank account when Franny's moves even closer to our apartment...
but i digress...
The next night was our traditional pasta night, so we thought 'why not try to re-create last night's pasta???' I'm never good at this game, but I figured why not?
Turns out we hit the nail on the head... Squarely on the head. I have no idea if our ingredients or methods were the same, but i can tell you this - the similarity in taste was remarkable... Another light and easy pasta, in the books.
Don't worry Franny's - we still fear for our bank account :)
Spaghetti with Herbs and Chilis
courtesy of us, inspired by Franny's
1/2 lb good quality spaghetti
2 tbsp butter
2 tbsp olive oil
3/4 of a small poblano pepper, minced
3 - 4 cloves of garlic, smashed and roughly chopped
~ 1 tbsp minced basil
~ 1.5 tbsp minced mint
~ 2 tbsp minced flat leaf parsley
generous 1/2 c fresh ricotta
salt & pepper (optional)
Cook spaghetti in accordance with directions on package for al dente spaghetti
While spaghetti is cooking, melt butter & heat olive oil in a large frying pan over low heat.
When butter is fully melted, stir in poblanos and garlic.
Saute for 2 - 3 minutes, stirring once or twice.
Add ~ 1/4 c pasta water to the pan and stir
Allow to saute another couple of minutes, again stirring once or twice.
Add another ~ 1/4 of pasta water if desired.
Drain pasta and add to frying pan.
Toss together until spaghetti is well-coated with the oil/butter mixture.
Remove from heat.
Stir in herbs. Toss again to combine.
Separate onto two plates and top each with half of the ricotta.
Stir ricotta into pasta.
Salt & pepper to taste.
Serve with a baguette and a couple glasses of wine.