By Victoria Hart Glavin of Tiny New York Kitchen
With the high-contrast combination of a hot habañero chile and cool mint, spaghetti is anything but ordinary. This recipe makes a nice lunch for four. Double it for dinner.
1/4 Cup Packed Fresh Mint (Finely Sliced)
3 Tablespoons Olive Oil
6 Ounces Spaghetti
1 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
4 Tablespoons Unsalted Butter
5 Garlic Cloves (Smashed & Peeled)
4 Large Cherry Tomatoes (Thinly Sliced Crosswise)
4 Thin Slices Habañero Chile (Seeds Removed)
Place mint in small-size bowl and cover with oil. Cook spaghetti in large-size pot of generously salted boiling water according to package directions until al dente. Drain.
Heat large-size sauté pan over a medium-high heat. Add unsalted butter and heat until foamy. Add garlic and sauté for 30 seconds. Add habanero slices and tomatoes in single layer. Cook 1 minute.
Turn tomatoes over in pan and add cooked spaghetti. Remove from heat. Give a good toss. Add mint, olive oil, kosher salt, and pepper. Toss again to coat. Remove garlic.Transfer to serving bowl and serve immediately. Serves 4
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Total Time: 30 Minutes
Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.
While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”
Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too! Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.
“Work With What You Got!”