Restaurant Quality Pasta Dishes You Can Make at Home
February 9th 2010 00:25
Well, I've learned how to create my favorites at home. In the posts to come I'll share some recipes for my favorite pasta dishes and then some. But first, I want to share with you some basics on technique.
I find it absolutely terrible when sauce sits on top of the cooked pasta and we're expected to mix it in. No, the absolute best way is to combine the two right in the pan. When I drain off the pasta after it's cooked to al dente I put it back in the pan, set the heat on the lowest setting, add the sauce and toss. At this point you can also add any fresh herbs you might want.
Spaghetti Napoli Recipe (Spaghetti with Marinara Sauce)
I'm not going to share exact measurements for this recipe because truthfully, it doesn't matter what they are. Just use your senses to figure out if it's good or not. Taste it. Smell it. Look at it. This recipe is really hard to mess up.
1. Cook the pasta of your choice to al dente in salted water.
2. Reserve some of the cooking water when it's done and set it aside.
3. Drain the pasta. Let it sit in the strainer for a second.
4. Add the pasta and some crushed tomatoes or plain tomato sauce (the plain unseasoned stuff).
5. Set the heat to low. Toss the pasta until sauce and pasta are well combined.
6. Add chopped, fresh basil and toss until well combined.
7. Serve into plates and top with fresh grated cheese.
Easy, right?
In my next post I'll talk about how to take this recipe and build on it to make your own pasta creations. Trust me, once you know the technique you'll never be stumped for what to make for dinner as long as you have a few staple ingredients in the house.
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