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Pepper Martin a great compliment to any entree


October 19, 2005 - By BILL MILLIGAN

For the Call

I include this recipe to show my mom I still know how and why to cook simple dishes.

I call it Pepper Martin in honor of the Cardinals great third baseman, outfielder, but it really has nothing to do with him or his career.

I could have called it Pasta with Pepper, but Pepper Martin is a better title I think. Taste a little of the Wild Horse of the Osage.

This dish is good enough to serve as a main course if you like, but I mainly use it as an alternative to potatoes and riice.

I usually serve this with steaks I cook on the grill a spinach salad and bruschetta.

Pepper Martin

1 package of pasta

1 cup olive oil

1 cup Romano cheese

1 teaspoon black pepper

Cook pasta in large pot of boiling water until tender. Reserve one cup of cooking liquid. Drain through colander.

Pour oil into large bowl. Add one cup of cheese and one teaspoon of pepper then whisk to combine. Add pasta and toss to coat. Add pasta cooking liquid a little at a time if sauce seems too dry. Pass pepper and cheese separately.

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