Not only have we had unseasonably good weather in Glasgow (meaning salads rather than heavy meals being the order of the day), we’ve also had an extended bank holiday weekend thanks to Queen Elizabeth 2 being on the throne for 60 years. I care not for the Jubilee celebrations particularly but re-quainted myself with the delights of Gin and Tonic; introduced TheYoungLady to lunch at Jamie’s (as in Jamie Oliver) Italian restaurant in Glasgow and had a lovely long weekend seeing family and friends.
So, you’ll forgive the slight cheat here as i actually made this dish for the first time a few weeks ago (before the idea of One New Recipe A Week) but it is just so quick, easy and tasty (though i guess, not so much if you don’t like Marmite…) that i wanted to log it here too. I also tweeted about how much i loved it and how i never wanted to eat anything else ever again and Nigella Lawson DM’d me to say how pleased she was. I like to think it was her rather than someone who just works for her, and given that she tweets pictures of her meals (really!), i think it is but follow her @Nigella_Lawson and see for yourself.
You can find a prettier picture of the dish as well as Nigella explaining more about how the dish originated on her website but if you love Spaghetti and you love Marmite then you can’t go wrong here. My 3 year old loved it too, as did my OH, who is not so much of a Marmite devourer, but the marmite with butter and pasta water is just too moreish and it has become not only a quick-tea staple but a favourite comfort-food too.
Recipe taken from Nigella Lawson Kitchen and Nigella website and any comments of mine in italics.
- 375g dried spaghetti (i have one of those Spaghetti measurers – they have different hole sizes for 1, 2, 3, 4 people)
- 50g unsalted butter
- 1 teaspoon Marmite or more, to taste (i always use more than a teaspoon but you may wish to stick to this for your first attempt)
- freshly grated Parmesan cheese to serve
Serves: 4 -6
- Cook the spaghetti in plenty of boiling salted water, according to the packet instructions.
- When the pasta is almost cooked, melt the butter in a small saucepan and add the Marmite and 1 tablespoon of the pasta water, mixing thoroughly to dissolve. Reserve 1/2 a cup of pasta water; then drain the pasta and pour the Marmite/Vegemite mixture over the drained spaghetti, adding a little reserved pasta water to amalgamate if required. Serve with plenty of grated Parmesan cheese. (i tend to just use whatever cheese i have in…cheddar is fine)
- For vegetarians replace the Parmesan cheese with a vegetarian alternative.