Some of the cooking writers or tv shows suggest al dente (a touch stiff) with pasta not because they like chewy pasta but because they want the pasta to finish the last couple minutes of cooking in the sauce. It has the advantage of effectively thickening the sauce a little but requires that the amount of pasta and amount of sauce or vegetables or whatever be well matched, and I rarely achieve that.
Amounts here are all approximate, about enough for 2 or three people
1/2 lb pasta
one onion
other vegetables as desired such as peppers, cherry tomatoes, artichoke hearts, or steamed broccoli
oregano, basil, rosemary (usually dried, but fresh chopped oregano and basil and a sprig of rosemary also works)
1/2 white wine
1 t cornstartch
While pasta is cooking to desired doneness, slice or cut up onion and peppers in large pieces. Saute' in olive oil about five minutes over low to medium heat. Add other vegetables (broccoli should be cooked to at least al dente before adding as it will not have much time to cook. Plum tomatoes can be quartered. Add herbs and continue saute'ing another five minutes. (smaller pasta might be done at this time - remove from heat and drain) Stir in wine and immediately add cornstartch. Simmer another five minutes. Most pastas will be done by now-remove from heat and drain.
Dish out pasta and spoon sauce and vegetables over the pasta. Serve with parmesan cheese and/or fresh ground pepper.
No comments:
Post a Comment