Here is a post for recipes, which I just make up! Surprisingly, most turn out ok. Recipes are in the comments...so that I don't go over my character limit in the post
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Garlic SpaghettitallwhiteFebruary 23 2011, 08:53:51 UTC
Super easy. Chibs, you should run far away. **Also, although it looks like it on the surface, this recipe is NOT VEGETARIAN. Parmesan cheese is made with beef rennet. If it's not made with beef rennet, it isn't Parmesan. That's just how it works.
You need: a pot a strainer small skillet butter spaghetti, about enough for 2-3 people (I suggest plain, but tomato could be good too) 3-4 large cloves of garlic olive oil oregano to taste grated Parmesan cheese to taste
1. Boil spaghetti in a pot with enough salt in the water to make it taste like you pulled the water from an ocean. Trust me on this. 2. At the same time, get a shallow skillet and throw in the butter. Let it start to melt over low heat while you chop the garlic finely. I have never used anything by fresh garlic in this, so I have no idea how processed, chopped garlic would work, but it makes me unsureface. Throw this into the pan with the butter and turn up the heat slightly. You want to brown the garlic--I like to go until it's crispy and, in fact, just slightly burnt. 3. When the spaghetti hits the al-dente stage (don't throw it at a wall, dammit, just bite it), take it off the stove and drain it. Throw it in a large bowl with just enough olive oil to coat the pasta slightly. It shouldn't be swimming in oil. 4. Toss the pasta with the oregano and sauteed garlic. The olive oil provides lubrication for the pasta as well as a surface for the seasonings to adhere to.
Top with the Parmesan cheese, serve hot. Suggested sides are toasted Italian bread and a dry white wine, or sauteed mushrooms and a sweet pink wine.
You need:
a pot
a strainer
small skillet
butter
spaghetti, about enough for 2-3 people (I suggest plain, but tomato could be good too)
3-4 large cloves of garlic
olive oil
oregano to taste
grated Parmesan cheese to taste
1. Boil spaghetti in a pot with enough salt in the water to make it taste like you pulled the water from an ocean. Trust me on this.
2. At the same time, get a shallow skillet and throw in the butter. Let it start to melt over low heat while you chop the garlic finely. I have never used anything by fresh garlic in this, so I have no idea how processed, chopped garlic would work, but it makes me unsureface. Throw this into the pan with the butter and turn up the heat slightly. You want to brown the garlic--I like to go until it's crispy and, in fact, just slightly burnt.
3. When the spaghetti hits the al-dente stage (don't throw it at a wall, dammit, just bite it), take it off the stove and drain it. Throw it in a large bowl with just enough olive oil to coat the pasta slightly. It shouldn't be swimming in oil.
4. Toss the pasta with the oregano and sauteed garlic. The olive oil provides lubrication for the pasta as well as a surface for the seasonings to adhere to.
Top with the Parmesan cheese, serve hot. Suggested sides are toasted Italian bread and a dry white wine, or sauteed mushrooms and a sweet pink wine.
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