/ck/ - Food & Cooking

[Anonymous No.9026017]

What are some great, simple pasta recipes?
I've made aglio e olio a couple times using blubbering with reddit a few times, and after modifying the ingredient ratios (not enough pepper flakes, way too fucking much oil) and I'd like to expand out from there.
The low ingredient count is what really appealed to me on that dish so preferably some dishes that don't involve cooking and managing three things at once or other "timing" things

[Anonymous No.9026021]

MOLOCH
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[Anonymous No.9026059]

Get some garlic and pepper flakes going like you're making aglio olio but add chard when the garlic gets fragrant. The stalks take longer to cook so you should separate them from the leaves and cook them first then add the leaves after a few minutes. When the chard's done, mix in your pasta. Finish with parmesan. If you use the chard stalks it'll dye your pasta red and it looks kinda weird but it tastes awesome. Works best with bowties, imo.

Not really a "pasta" recipe but, cook bacon in a pan and remove when it's done to your liking. Don't fucking remove any grease. Soften some onions in the grease and when they're just slightly brown, remove them too. Then add green cabbage. When the cabbage is done, clear some space in the pan and toast some black pepper and paprika for a minute or so before adding the onions and bacon back and combining it all together. Mix in cooked egg noodles (I think shorter shapes like the ones in the pic work best). If at any point things are looking too dry you can add some butter.

Also, this chef john recipe is pretty simple and is one of the most delicious things ever. A few more ingredients in this one, but you don't even need to boil the pasta in a separate pot.

https://www.youtube.com/watch?v=WxysE5M2GOw

[Anonymous No.9026970]

>>9026017
buy a bunch of cheap tomatoes, put them in your blender, strain them ------>delicious tomato water
>put in pan, add oliveoil,pepper,salt to taste, cook down a bit
>high heat, add pasta
>add pad of butter,parm and pasta water and emulsify
>maybe finish with fresh basil

freshest tasting tomato sauce ever, the tomatowater keeps 2 days in the fridge easily, rest is a walk in the park and if you have a mixer and something to strain its really not a lot of work