Under 30 Minutes
Egg Noodles in Caraway Butter
- Coarse salt
- 8 ounces egg noodles
- 1 tablespoon caraway seeds
- 3 tablespoons unsalted butter
- 1/4 cup coarsely chopped fresh flat-leaf parsley
Fill a large pot three-quarters full with water. Bring to a boil; add 1 tablespoon salt. Add noodles; cook, according to package instructions, until al dente. Drain noodles, and return to pot.
Toast caraway seeds in a dry small skillet over medium-low heat until fragrant and slightly darkened, 2 to 3 minutes. Remove from heat. Add butter to skillet, and swirl gently until butter has melted.
Pour caraway butter over noodles. Stir in parsley. Season noodles with salt, if necessary.
SourceMartha Stewart Living, February 2005