Your Be-a-Hero Date Menu: Rosemary Nutmeg Angel Hair Pasta with Tomato-Zucchini Bruschettaby Ben Pomeroy on February 04, 2013
Editor’s note: Before you read this, check out The Most Romantic Thing a Guy Can Do This Valentine’s Day if you haven’t already, and also don’t miss Ben’s other recipes for coq au vin, candied saffron scallops, and a chocolate cremeux for dessert.
I’ve taken out the meat, left in the butter and doubled down on the carbs. It’s rustic, simple and earthy. The crisped rosemary and nutmeg-infused butter are culinary pheromones. The toast with stewed vegetables is cozy, but not heavy. Washed down with medium-body red wine, and you have yourself a very romantic dish.
Rosemary Nutmeg Angel Hair Pasta
Prep: 5 min.
Cook: 7 minutes.
300 grams of dry angel hair pasta
4 sprigs of fresh Rosemary
¾ stick butter
Melt butter in sauce pot at low heat.
Step 1. Add rosemary sprigs to melted butter. Keep at low heat. Let herbs crisp up in pot. Make sure to not let butter burn. Stir consistently. 10 minutes in pot.
Step 2: Grate nutmeg into butter, just under a teaspoon. Go slow and taste it: it should be sweet, but not too strong.
Step 3: Cook angel hair pasta in boiling water for 5 minutes.
Step 4. Drain pasta and keep in pot.
Step 5. Pour melted butter through a colander into pasta pot.
Garnish pasta with crisped rosemary. Serve with Pinot Noir or favorite mid-bodied red.
Prep time: 10 min
Cook time: 25 min
4 plum tomatoes
2 yellow zucchinis
6 gloves of garlic
2 sprigs of thyme
1 bread baguette
Step 1: Place tomatoes on baking pan. Cover with olive oil, kosher salt and rosemary.
Step 2: Put pan under broiler for 5-7 minutes. You want tomatoes to slightly char. Turn them over once.
Step 1: In a stew pot, put zucchinis and tomatoes on a medium heat. Add basil, thyme; salt and pepper to taste, and a splash of wine.
Step 2: Let simmer on low until vegetables become a stew. Add salt. 25 minutes.
Step 2: Crush up garlic. Mix in a small bowl with olive oil, pinch of salt splash of lemon juice.
Schmear toast with garlic paste, then cover with tomatoes and zucchini stew. Garnish with basil.