Roasted Garlic Linguine
Get: - 1lb linguine (450g)
- olive oil
- 4 garlic cloves, thinly sliced
- 1 tbsp salt per quart of water (1% salinity)
- pepper, chili flakes, parsley
Do: - slice (not mince!) the garlic
- boil pasta in enough saline to let the pasta "move around", but not oceans of water.
- stop pasta just before ready, 1 minute prior to package instructions
- lightly brown garlic over low heat in 4tbsp olive oil, with pepper and/or chili flakes, about 2-4 minutes or until garlic browns
- transfer pasta and 0.5c pasta water to the skillet, cook over high heat until a creamy sauce forms, just a minute or two. toss/stir rapidly
- remove from heat
- mix in parsley (optional) and serve
Pesto Linguine
- Get:
- 13g basil leaves (no stems)
- 7g garlic, chopped (2-3 small cloves)
- 13g pine nuts, toasted for 3-5 minutes (turning frequently)
- 25g shredded parmesan cheese
- olive oil... i didn't measure, just kinda dumped some in
- squeeze of lemon
- Do:
- combine basil, garlic, pine nuts, and cheese in a blender and blend until evenly chopped
- Pour in olive oil until mixture doesn't hold its shape
- Salt and pepper to taste
- Toss with pasta at the end, no heating needed
Cacio e Pepe Linguine - Get:
- 8oz pasta (tonnarelli or linguine or spaghetti)
- 4oz aged pecorino romano, very finely grated
- fresh ground black pepper
- Do:
- Boil well-salted pot of water
- Blend cheese and pepper with a few tbsp water to form a thick paste, like cream cheese
- Cook pasta in the water to 1 minute shy of package instructions
- Reserve a cup of the cooking water in a measuring cup
- Drain the pasta and drop it hot into a large bowl
- Add 75% of the cheese paste in dollups, tossing to combine
- Once it has partially coated the noodles, add a few tbsp of the pasta water to the mixture, tossing aggressively
- Add more cheese paste and/or more pasta water to achieve desired consistency and flavor
- EAT
References: - Clicky claimed that you can infuse garlic into olive oil, heat but not cook the garlic in the oil. 30 minutes. Then toss with cooked pasta and he claimed it tastes amazing.
- https://www.seriouseats.com/2018/05/the-essential-steps-to-mastering-italian-cuisine.html
- https://www.seriouseats.com/2016/02/how-to-make-pasta-spaghetti-aglio-olio.html
- https://smittenkitchen.com/2018/09/foolproof-cacio-e-pepe/
Results & notes: - i did not succeed in avoiding cooking the garlic. it simmered and browned even at the lowest stove setting. Maybe i should heat the oil first, then turn it off and cover with the garlic?
- The pesto was basically fine! Ratios were okay, maybe could have had a little oil. Very bland after adding oil, really needs the salt.
- Also, drizzle infused oil over vegetables and roast in oven.
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