Spaghetti with Herbs and Chilis

I wish I had a clever name for this because it really was clever, you see...

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...  

BOO...

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 :)

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Spaghetti with Herbs and Chilis

courtesy of us, inspired by Franny's

click here to import directly into Pepperplate

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.