Martha Stewart Living: A spaghetti dish for summer guests

Planning summer weekends with houseguests is perhaps one of the biggest challenges a host can face.

There are many factors that go into making a weekend fun, interesting and stimulating.

One of the most important things is the food, which requires planning menus, shopping for ingredients, and cooking dishes so that meals are served on time and guests and family are sated.

I like to make substantial breakfasts for guests because that meal invariably precedes or follows a long hike. I keep lunch simple with self-serve sandwiches. This leaves room for more elaborate dinners.

I keep records of all meals served so I don’t serve guests the same thing twice.

The butter in this spaghetti dish does a nice job coaxing the sweetness from the cabbage. Serve a platter of this pasta family-style with grated cheese; or top with poached or fried eggs; or scatter with crumbled bacon.

Spaghetti with Savoy cabbage and breadcrumbs
Coarse salt and freshly ground pepper
8 ounces spaghetti or angel hair pasta
5 tablespoons unsalted butter
1 garlic clove, very thinly sliced or minced
1/2 cup fresh (not dried) breadcrumbs (from a rustic loaf)
9 cups thinly sliced Savoy cabbage (from 1 medium head)
1/2 cup water
3 tablespoons heavy cream
1/4 cup finely grated Parmesan cheese (1 ounce), plus more for garnish

Bring a pot of salted water to a boil. Cook pasta until al dente, about 11 minutes. Drain, reserving 1/2 cup cooking liquid. Meanwhile, melt 2 tablespoons butter in a medium skillet over medium heat. Cook garlic until fragrant, about 1 minute. Stir in breadcrumbs. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring, until breadcrumbs are golden brown, 4 to 5 minutes.

Melt remaining 3 tablespoons butter in a large high-sided skillet over medium-high heat. Add cabbage, 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss to coat. Cook, stirring, until slightly wilted, 3 to 4 minutes. Add 1/2 cup water. Cook, covered, until tender, about 4 minutes. Uncover, and let any water in the skillet evaporate. Stir in cream. Cook until sauce is reduced and thick enough to coat cabbage, about 1 minute. Season with salt and pepper.

Add pasta and reserved 1/2 cup cooking liquid to cabbage. Cook for 1 minute. Stir in cheese. Transfer to a platter. Sprinkle breadcrumb mixture over top, and garnish with more cheese.

Makes 4 servings.

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