Pasta is one of those dishes everyone can cook with ease, but we tend to abide by many silly rules while preparing it. There are many misconceptions surrounding the proper cooking process of this Italian food, and now’s the time to debunk some of the biggest myths.
Rinsing
Most people rinse their pasta after draining it, but there’s no need to do this unless you’re using it for cold pasta salad.
Adding
Oil
Adding oil to your pot to prevent the sauce from sticking to the pasta later on is pretty wasteful because it just makes it more slippery.
Over-Draining
Don’t go overboard when draining your pasta. Leaving a tiny bit of water in will do a great job thinning your sauce once you add it to the mix.
Salting
the Water
Many people salt the water in the hopes it will boil faster, but it simply doesn’t have that effect. You should still add a pinch of salt to your pot so your pasta wouldn’t be bland and flavorless.
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Mouth watering pasta bowl by @janetsmunchmeals ♥️ Pasta with Kalamata Olives, Cherry Tomatoes & Spinach in white wine sauce. Follow @vegangotgame for more delicious vegan recipes! #vegangotgame Ingredients: 1/2 lb. pasta 1/4 cup olive oil 1 small onion finely chopped 4 to 5 cloves garlic minced 1 pint cherry tomatoes sliced lengthwise 1 tsp salt 1/2 tsp pepper 1 tsp dried oregano 1 tsp dried basil 1 cup dry white wine 1/3 cup pitted kalamata olives roughly chopped (some whole) 1/2 cup marinated sun-dried tomatoes 2 cups (packed) baby spinach 2 tbsp capers (drained) Juice of 1/2 lemon 2 tbsp (packed) fresh parsley chopped. Cook pasta in salted water to al dente. Meanwhile in a large pan, add oil and onion, cook around 8 to 10 min until translucent. Add garlic, cook 1 min. Add tomatoes and seasonings, stir, cook 5 min. Add wine, stir, let reduce by half (gently bubbling away). Add olives, sun-dried tomatoes and spinach. Stir and cook until spinach is just wilted. Add cooked pasta, lemon juice, capers, stir. Serve and top with parsley. Drizzle with bit of olive oil and more lemon juice if desired.
A post shared by @ vegangotgame on Dec 6, 2019 at 9:02am PST
Using
Fresh Pasta
Fresh
pasta isn’t necessarily better than dried. They’re just different and one works
better with some sauces than the other.
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Another quick dinner brought to you by a hearty bowl of antipasto-style FETA, SUNDRIED TOMATO & OLIVE PASTA SALAD! ??? loaded with crunchy cucumbers, artichokes, herbs, garlic, lemon & ALL the feta. BEST way to repurpose any charcuterie board leftovers this holiday season. Plus, love an easy + healthy dressing, here’s the deets???? . Rigatoni Pasta Salad Toppings 1/3 cup of sliced kalamata olives 1/2 cup of crumbled goat feta 1/3 cup of sundried tomatoes 1/4 cup of chopped capers (optional) 1/3 cup of artichokes (I use jarred) 1/3 cup of sliced cucumbers ? Vinaigrette 3/4 cup good quality extra virgin olive oil 1/4 cup white wine vinegar 1 tablespoon fresh lemon juice ?? 1 teaspoon of dried oregano 1 teaspoon garlic salt? 1/2 teaspoon minced organic garlic 1 tablespoon of dried parsley? 1/2 teaspoon ground pepper 1-2 teaspoons of raw honey or agave . Instructions ????? Place vinaigrette ingredients in a large jar and shake well OR pour into a bowl and whisk until smooth. I love to add in the crumbled feta to the dressing when enjoying it same-day. But, If you don’t add feta to the vinaigrette jar- it has a longer shelf-life & can stay in your fridge for ~5 days and just remember to shake it before serving. Enjoy!??#vegetarianfood #pastalove . Hope you're having a great evening, friends!??✨xx
A post shared by Aleyda | The Dish On Healthy (@thedishonhealthy) on Nov 30, 2019 at 8:31pm PST
