What a week it’s been. Here in South Carolina, our weather has been record-setting. High winds have caused power outages in Columbia and the Midlands, and ice and snow have caused school closings in Greenville, Anderson, and throughout the Upstate. Even in the Lowcountry, Charleston is expecting temperatures as low as 18 degrees.
Severe winter weather raises all kinds of issues, not the least of which is what to make for dinner. Bad roads may require that we cook out of our pantries, and low temperatures fuel our desire for something warm and comforting. Luckily, CompuScripts Court Reporters has a recipe that meets both of those requirements. It’s a dish that our president, Debbie Dusseljee, has been preparing for years and serves with baby peas that are quickly cooked directly from the freezer. After demanding days of writing realtime and delivering expedited transcripts, it’s a favorite because this meal can be on the table in less than ten minutes. It can also be doubled or tripled, depending on your number of guests — or level of hunger!
Olive Oil and Hot Pepper Pasta
- 8 ounces dry pasta
- ¼ cup olive oil
- 1 T. minced garlic
- 1/8 t. crushed red pepper (or more, to taste)
- 1 T. chopped sundried tomatoes packed in oil (or tomato paste)
- ½ T. dried basil
- ½ T. dried parsley
- freshly grated Parmesan cheese
In a large pot of boiling salted water, cook pasta as directed. Meanwhile, in a skillet, warm olive oil over low heat and sauté garlic until translucent, about 5 minutes. Add crushed red pepper and sauté for an additional 30 seconds. Stir in sundried tomatoes, basil, and parsley and cook for 1 minute. Remove skillet from heat.
Drain the cooked pasta and toss with the olive oil and hot pepper mixture until the pasta is thoroughly coated. Top with grated cheese. Serves four as a starter or two as an entrée.
Recipe: Courtesy of Jean Henderson. Jean recommends experimenting with a small amount of crushed red pepper at first. The longer it cooks, the hotter the sauce!