I am in the middle of unpacking, trying to locate appropriate work attire and deciding between a breakfast of black bread and yogurt or black bread and peanut butter – I desperately need to get to the store. But with my renewed commitment to this blog I knew I had to get my first food post out there. Even if it is more of a repost..
As a recent graduate, just getting by with the new stressors of rent and bills, pasta is a glorious thing. And the greatest things about it is you can add whatever you want to it, creating a new, inspiring and seasonal each time dish.
I found these ten tips for restaurant quality pasta on Bon Appetite, and they are great. They succinctly lay out all the things you should remember to do when making pasta. And, what really like about them is that they are not telling you to go out and get 15 random ingredients half of which WILL end up spoiling in your fridge. The steps are a “how to make the pasta YOU like the RIGHT way” which will allow you to be more creative and more satisfied with your end result.
BUT if the list looks a little long for you, this is the gist...
1 BE generous when salting your water, this will season the pasta.
2 In a sauté pan heat olive oil and garlic then add WHATEVER YOU WANT. Add the veggies that need more time to cook first. Once tender add some pasta water, right from the pot and let simmer.
3 Just before al dente with tongs transfer the pasta from the boiling water to the simmering sauce.
4 Add some more olive oil and cheese and fresh herbs if you’d like!
