Pasta Aglio Olio, Matryoshkas and a New Cookbook

I’ve been baking and cooking according to American recipes for some time now and what always bothered me a little was the converting. A cup of flour for example is not the same in grams as a cup of beans, thus the converting had to be done for every new ingredient and this was quite time-consuming, especially since ingredients like pumpkin purée don’t appear in common converting charts. Luckily, my converting was always correct and everything turned out well, however, it was finally time for me to get some measuring cups. So I ordered the matryoshka ones in the image below and they’re wonderful! They measure everything from 1 cup to 1/4 cup and even look pretty in the kitchen dresser. Along with these cups I ordered Béatrice Peltre’s “La Tartine Gourmande: Recipes for an Inspired Life“ (La Tartine Gourmande). This book is just amazing, the perfect addition to my cookbook shelf. It contains so many beautiful photographs taken by the author herself, great recipes and tipps for the kitchen. I can’t wait to get started on all the recipes I’ve already marked.

 

Pasta Aglio Olio
(serves 2)

Sometimes, the most basic recipes are the best. Pasta Aglio Olio is easy and quick to prepare, the only thing that really needs to be paid attention to is that the pasta has to be cooked al dente and not a minute longer and only fresh and good quality ingredients are used. This should always be the case, but it’s especially important in dishes that consist of only a few ingredients and no heavy sauce that might compensate for soggy pasta or dried herbs.

Ingredients:

250g pasta of your choice
4-5 TS good quality olive oil
2-3 garlic cloves, minced or grated
1 handfull of dried tomatoes (not those in oil), chopped
Piri piri
Sea salt
Freshly ground pepper
3 TS shaved Pecorino or Parmesan
3 TS minced fresh parsley

Directions:

1. Cook the pasta according to the directions on the package, be careful not to over-cook them.

2. Heat the olive oil in a pan, add the garlic and reduce the heat, being careful that the garlic doesn’t scorch. It may only turn golden.

3. Add the tomatoes and fry on low heat for about 3 minutes.

4. Drain the pasta in a sieve and add to the pan. Mix well and season to taste with piri piri, salt and pepper.

5. Serve the pasta on two plates and garnish with the shaved Pecorino or Parmesan and minced parsley.

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