We love a weeknight-friendly dish that simply conforms to the components we’ve got readily available to create a satisfying meal. Some nights, a bowl of pasta like this one — easy however filled with taste — is simply what we want. The recipe is much like Pasta Aglio e Olio, one other pantry-friendly dish that comes collectively in only some minutes. Be happy so as to add leftover roast hen or meat or a handful of chopped kale or different greens to make it heartier. You can even sauté shrimp with the garlic and olive oil for a dish that resembles scampi. Different recent herbs, like basil and oregano, work properly rather than the parsley on this completely versatile recipe.

Why salt pasta water

Most pasta dough doesn’t include salt, so including salt to the cooking water is a major alternative to season the noodles from inside. The salt additionally slows the swelling of the starch because it hits the new water, leading to a much less sticky pasta. To cook dinner the pound of dry rigatoni right here, you may want about 5 quarts of water plus one and a half tablespoons of kosher or sea salt.

Use each olive oil and butter

Utilizing each butter and olive oil means you get the creamy, wealthy taste of butter, however with the upper smoke level that comes from the olive oil. This makes it simpler to cook dinner the garlic with out risking that the milk solids within the butter will begin to burn.

Observe from the Meals & Wine Check Kitchen

You’ll want to watch the garlic as you cook dinner it; you’ll be able to’t save burnt garlic. If it begins to brown, pull the pan from the warmth so it would not flip darkish and bitter.