Garlic Herb Pasta, science meets sauce.
If you were like I was when you first got into cooking your idea of making a tasty garlic herb pasta involved opening a box of Pasta Roni, cooking it up, disposing of the evidence and pretending like you did it all yourself from scratch.
Props to the chef, take a bow~
I decided that was never happening again so I took my first shot at making a garlic-herb pasta and it came out pretty good. I’ll be starting to make pasta from scratch soon but first I should probably know what to do with the pasta once I make it, so lets get this out of the way.
Adjust for serving size
- 1 lb Spaghetti
- Cream, Just need a splash
- 8 Garlic Cloves, Minced
- 2 Tablespoons Salt
- 1 Teaspoon Black Pepper
- 6 Tablespoons Butter
- 1 Bunch of Basil
- +/- any herbs you feel like including, you can even do spinach if you want.
The complicated part, boiling water, adding pasta to water, waiting for it to cook. Such complicated, much difficult.
Anyway…I learned a couple things through my vigorous research on the science of pasta.
- Never rinse the pasta, cooked pasta has a starch adhering to it which in turn lets your sauce get absorbed/cling to the pasta better.
- Salting pasta while its boiling is for flavor only, the science behind the boiling point increase to cook faster is so minute that it doesn’t really do anything.
- Don’t put oil in the pot, this is counter productive and will interfere with the sauce melding with your pasta.
- Make sure your water is actually boiling before dropping your pasta in.
- Save alittle bit of the water, don’t drain it all. There is some pasta starch in that water so if you use alittle bit of it in your sauce it will add flavor and bond the sauce better.
The rest is pretty simple, put the butter into the pan, let it melt, put the garlic in. Let it simmer but don’t let it brown. Give it about 1-2 minutes. Add alittle bit of the water from the pasta and add some cream, I don’t measure this, just kinda go off feel of the sauce. Throw in your herbs. Let that simmer for a minute.
Then just take your strained pasta, throw it into the pan with the sauce, give it some good tossing with some tongs and bam you’re done. Add some parmesan if you’re savvy.
I’ll be working on making my own fresh pasta but for now, this will have to do. Life is hard.