Pasta Monday – Garlic and Chives Spaghetti

What a wonderful long weekend we’ve just had! It felt extremely relaxing to have a three day weekend, and cannot wait to have a few more of these at the end of the month and in May. Thank you Easter holidays! What have you been up to this weekend? On Saturday I spent a few hours at our local market, buying some vegetables to make a salad. I also bought a fabulous new salad bowl that I had set my eyes on for such a long time at Dille & Kamille – more on that later this week. Saturday night was time to say ‘see you later’ to a good friend of mine whose moving to Kenya with her husband. We had a lovely evening in Amsterdam. Sunday was spent at my parents who prepared a delicious Easter lunch followed by a very much needed digestive walk in the neighborhood. My boyfriend and I ended the evening by watching a little classico, OM-PSG, and thinking of one of our best friends that just moved to Marseille with her husband! The weather wasn’t too great yesterday, so we had a low key Monday!

_MG_6649_MG_6656_MG_6661_MG_6664_MG_6668For this Pasta Monday, even though it is Tuesday, I’ve decided to share with you the simplest pasta dish yet. I don’t think you can find a pasta dish that can be prepared and cooked under 30 minutes, with very little ingredient and that tastes divine. It was so good that I made this pasta dish on Tuesday night too. If you grow your own herbs (i.e. chives in this case), you should already have all other ingredients in your pantry. So if you do have all ingredients, have no idea what to cook tonight and don’t feel like spending too much time in the kitchen, this is it!

_MG_6667_MG_6672_MG_6674Ingredients (serves 2)
– half a pack of spaghetti
– 4 garlic cloves
– 1 chili pepper
– 60 ml of olive oil
– chives
– honey goat cheese
– salt and pepper

– Cook spaghetti according to package. Once the pasta is cooked, preserve 60 ml of the pasta water
– Finely chop the garlic cloves, chili pepper and chives
– In a pan, heat the olive oil then add the garlic cloves and chili pepper. Cook until the garlic cloves are golden brown
– In a bowl mix the cooked spaghetti, the preserved pasta water, the garlic cloves/chili pepper sauce, some honey goat cheese and the chopped chives. Add salt and pepper to taste.

Serve immediately and enjoy!

Note: you have probably noticed that I did not use any chili peppers in my photographs, but I urge you to use it when making this pasta dish. It will give greater flavour to this simple dish. Of course, if you’d only want a garlic pasta dish, no need for a chili pepper. For the amount of honey goat cheese and chives, put as much as you’d like. Here I used approximately 60 g of honey goat cheese, and ten to fifteen chive ‘branches’.