I just received Stephanie Alexander’s The Cook’s Companion, which is regarded as the bible of home cooking in Australia. In the pasta section I spotted something interesting:
“Drain pasta and quickly add olive oil and garlic to the hot cooking pot, then tip the pasta back in and toss with a big handful of freshly chopped herbs.”
“For one of the best of all pasta dishes, toss a sliced garlic clove, best-quality parmesan cheese, rocket leaves or garden-fresh parsley and good extra-virgin olive oil with hot pasta.”
These are short recipes located in the column of the page, intended for one, quick serving.
Do you think the garlic is suppose to be sautéed first? I know it might be a silly question, but I haven’t been cooking for long. I’ve never heard of raw garlic being used with pasta.
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