Even a slow poke can swing this quick and easy dinner.
Gone are the days of slurping Cocoa Puffs in fancy oat milk and calling it a meal.
Gone are the days of skipping dinner because Id rather nap.
Simply Recipes / Photo Illustration by Wanda Abraham / Myo Quinn
Since this scenario plays out 365 days a year, Ive become an expert at whipping up dinner.
Then, use this starchy water to emulsify (i.e.
thicken and make creamy) the sauce.
Simply Recipes / Myo Quinn
Try it once and you’ll be whipping it up for dinner on repeat.
Use the widest pot or braiser you own.
Plus, the wider the pot, the faster the water will boil.
Simply Recipes / Myo Quinn
Add the bucatini, and cook it until al dente following package instructions.
Stir occasionally so that the strands dont stick to each other.
While the pasta cooks, melt the butter in a high-sided pan set over medium heat.
Simply Recipes / Myo Quinn
Stir in the zaatar and black pepper.
Use tongs to scoop the cooked pasta into the butter.
The sauce will thicken and become silky.
Turn off the heat.
Stir in half of the grated Pecorino or Parm until fully melted, then stir in the other half.
Serve warm with more cheese and zaatar sprinkled on top.
And I can never find fresh marjoram at the store.
I’m sure it would be delicious with both.
BUY THE COOKBOOK:Flavorby Yotam Ottolenghi
