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4 AM Spaghetti for One

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By Johanne Killeen and George Germon

Posted January 5th, 2008

This article is reprinted with permission from On Top of Spaghetti...: ...Macaroni, Linguine, Penne, and Pasta of Every Kind, by Johanne Killeen, (2006, William Morrow Cookbooks)

On Top of Spaghetti...: ...Macaroni, Linguine, Penne, and Pasta of Every Kind

Servings:	1
Author Notes:	One summer Johanne hiked up Mount Ventoux in Southern France with four friends. They left at 10PM to reach the summit just in time to see the sun rise gloriously over Provence. George thought it was an insane idea and stayed home in a comfortable bed while the hiking party rested midway up the mountain in sleeping bags. It was probably a mixture of anxiety and concern for the group that awoke George in the middle of the night with great hunger pangs. He made himself a satisfying pasta and slept like a baby for the rest of the night. Was it the Espelette pepper powder in George’s pasta that calmed him? With a rich deep flavor and a spicy kick, Espelette peppers hail from Southwestern France and command controlled-name status much like Parmigiano-Reggiano or San Marzano tomatoes of Italy. Christopher Columbus brought this uniquely New World crop from the Caribbean after his second voyage in 1493. Today the peppers are prized in Basque cooking – used fresh or in their sun-dried powdered form – and deserve wider recognition in America. The piquant powder is great to have on hand in the spice cabinet. We use this French pepper to add an intriguing flavor to Italian pasta.
Ingredients:	4 ounces dried spaghettini 1 large garlic clove, peeled and trimmed 1/4 cup extra virgin olive oil 1/2 to 1 teaspoon Espelette pepper, or hot or sweet paprika 1/8 teaspoon dried oregano freshly ground black pepper pinch of sea salt
Instructions:	1.Bring a large pot of water to a boil for the pasta. Add a generous amount of salt and drop in the pasta. Cook, stirring often, until al dente. 2. While the pasta is cooking, run the garlic clove all over the bottom of a heated pasta bowl. Pour in the olive oil and sprinkle over the Espelette pepper and oregano. Grind black pepper over the spices. Add a pinch of salt. The mixture should be quite aromatic with overtones of garlic. 3. Drain the pasta, leaving some moisture clinging to the spaghetti strands, and transfer to the pasta bowl. Sit down, toss the pasta in the flavored oil, and enjoy your peace and quiet.