Do you like pasta, my friends?
I always loved it, when I was a child I preferred spaghetti with butter and sugar though … I know it’s hard to even imagine this combination now. I also liked to eat sweet vermicelli soup with milk. Well, don’t be too hard judging my childhood preferences…
Time passed and I tried dozens of pasta recipes. There are classics, there are a lot of interesting vegan options, and, by the way, it’s always possible to use gluten-free varieties, such as buckwheat, rice or corn flour pasta.
Todays is the classics – pasta with tomato & basil
In my version, I’m also adding spinach and chili. And the dish reminds of pasta Arrabbiata if you know it.
As usual, let me share some secret tips first
A truly delicious pasta is always about a proper boiling. Or, actually, it’s about how not to overcook it. It doesn’t matter what type of pasta you choose – spaghetti, penne, tagliatelle, pappardelle, fusilli or cavatelli, or another, it’s important to cook it well. Being more concrete – to properly undercook it, so-called ‘pasta al dente’, which means ‘to the tooth’. It should be a little hard, ‘crispy’, not overboiled and mushy.
To perfectly undercook your pasta, I suggest that you set the timer for one minute less than specified on the package.
If your linguine should be boiled for 11 minutes, boldly set the timer for 10 minutes and drain the water immediately after the timer rings. Don’t worry, while you are draining the water and combining the hot sauce with your pasta, it still continues to cook and will reach an ideal desired state.
Another rule, you should put a generous amount of salt to the pasta water. Just do it without questioning, please. I use salt very rarely and don’t like to add it to salads or main dishes. But boiling pasta is different. Just accept it;).
It’s also important not get your dish too dry (I’m talking about sauce). Surely you know this technique, but let me say it just in case – when you cook pasta, take 1 glass of boiling water, in which pasta is cooked and set aside. You might need it, since pasta has the property of absorbing the sauce, and the salty water will make it more liquid.
Alright, enough of advice, let’s go and cook it!
What's you favorite type of pasta?