Caesar Pasta with Romaine and Parmesan

Sometimes I find the food blogging world to be a wee bit incestuous.  A recipe is made.  A new person takes a pretty picture.  That blog gets crawled on StumbleUpon or FoodGawker, and BAM! every other entry of the blogs you follow turns out to be that same meal.

That’s okay, right?  We blog to share food we like.  It just becomes a little boring when everyone is sharing the same food at the same time.  I’ve been guilty of it, too.  But, lately, when I make a recipe that is frequently appearing on blogs (because it is obviously good!) I decide not to blog it.  If you follow BrannyBoilsOver, you might follow who I follow anyway, so unless I’ve branny-fied the recipe, I pass on the repetition.

I don’t mention this observation because it is a bad thing.  We all have a right to blog exactly what we want.  And sure, some people put new spins on recipes or take better pictures of them, and therefore readers might take note of a recipe in one blog and not another.  In fact, I hope that this recipe takes off exactly as I mentioned above, appearing on each and every blog I follow.  Because we need to spread the word about it.  It is so delicious.  It is QUICK!  Healthy!  And just perfect.  Bright and flavorful.  Comforting and simple.

So, please, be my guest, take this post and replicate it on your blog.  If you don’t blog, make it for your husband (and mine loved it too, by the way) and tell your best girlfriend about it.  And please forgive my last statement’s assumption that only women read my blog.  Men, speak up if you’re out there!!

One Year Ago: Enchanted Broccoli Forest

Caesar Pasta with Wilted Romaine and Parmesan Cheese (adapted from Rori Trovato)
*note: I scaled this recipe to two servings because I was unsure if it would reheat well.  If you make and find that it does reheat nicely, please let me know!

4 oz whole wheat spaghetti
2 anchovy fillets, minced to oblivion
1 T olive oil
1/2 lemon’s juice
1 clove garlic, minced
1/2 t cracked black pepper
the very inner heart of a head of romaine lettuce – about 8-10 of the smallest leaves
1/3 cup parmesan cheese + more for garnish
croutons

Bring a salted pot of water to a rolling boil and add pasta.  Cook until al dente.  Drain and set aside, reserving 1/3 cup pasta water.

Heat a skillet to medium-high and add olive oil.  When hot, saute minced anchovy for 2 minutes.  Add garlic, lemon juice, and pepper and cook 1 minute.  Turn heat to medium and add lettuce leaves, cooking about 1-2 minutes while tossing occasionally, until wilted but crisp rather than soggy.  Add pasta and cheese to the pan and toss to coat and distribute.  If it seems dry, add some of the reserved pasta water.  Serve garnished with more cheese and croutons.

This post has been submitted to Presto Pasta Nights hosted by Chez Cayenne.