Naked Noodles with Rosemary Butter
Friends, meet my favorite childhood meal, but the grown up version.
My sister and I both are pasta lovers! So growing up, if we ever prepared a meal for ourselves, we always made what we called “naked noodles”. We cooked pasta, melted butter, added salt, garlic powder and parmesan cheese and callled it dinner, and it was seriously one of our favorite things to eat.
Back when we “invented” this naked noodle dish, I don’t think we really cared if there were fresh herbs involved. I used to absolutely hate tomatoes, and I think my sister still does. And we almost always used good ‘ol spaghetti noodles.
Nowadays, I actually still eat naked noodles, but I have made them a little more adult-like, if that’s at all possible. I’m slightly partial to penne pasta, and always have it on hand. Fresh rosemary, grape tomatoes, slightly browned butter, and a little crushed red pepper flakes make this pasta dish the perfect “bachelorette night” meal! I have one of those per week, on a usual basis, and most of the time, these naked noodles are what ends up in my bowl.
Naked Noodles with Rosemary Butter Recipe
Yield: 1 serving
Cook Time: 15 minutes
4 ounces brown rice pasta (or any kind you like)
1 Tbs. butter
2 tsp. olive oil, divided
1 tsp. fresh rosemary, chopped
1/8 tsp. crushed red pepper flakes
5 grape tomatoes, halved
1 Tbs. parmesan cheese
Salt & Pepper to taste
Cook pasta according to package directions.
While the pasta cooks, melt the butter and 1 teaspoon olive oil in a small sauce pan over low heat. Add the rosemary and stir to combine. Allow the butter to slightly brown, just until brown flakes start appearing on the bottom of the pan. Add the crushed red pepper flakes and tomatoes and stir to coat.
Drain the pasta and add to the rosemary butter. Toss to coat, add parmesan cheese and salt and pepper to taste.