Daniel’s Pasta
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Ingredients:
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- 2 Tablespoons of olive oil
- 200 grams of dried store-bought pasta such as macaroni, penne, gemelli
- 250 grams of Daniel’s Meat Sauce
- 2 cups (16 oz) of water
- 3 Tablespoons of freshly grated parmesan cheese
- Freshly grated black pepper
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Procedure:
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- Brown and boil the pasta
- Put the olive oil in a large frying pan (non sticking is better), put over moderate
high heat.
- Dump the pasta in the oil
- Stir fry constantly with a wooden spoon or by shaking the pan until the pasta is
lightly browned all over.
- Add the water to the browned pasta, adjust the heat to medium, cover the pan.
- Check after 7 minutes:
- If it looks like the pasta is cooking fast and there is still lots of liquid, let it cook
uncovered in higher heat for a minute or two to evaporate the water faster.
- If it looks like it is getting dry and the past is still not quite al-dente, add another
1/2 cup or so of water and cook it covered a little longer.
- Cook until the liquid has evaporated and the pasta is very al-dente (total cooking time
should be 8 to 10 minutes).
- Warm up the sauce
- Warm up the sauce in the microwave. Easier if you have portioned the sauce in
microwave-safe small dishes and froze it. You can thaw the sauce directly in the
microwave. You want to have the sauce very warm
- Dump all the sauce at once over the al-dente pasta and adjust the heat to moderate
high.
- Cook the pasta with the sauce stirring constantly with a wooden spoon for about 3
minutes.
- Turn off the heat and season with freshly ground pepper.
- Put in a plate and sprinkle with the parmesan cheese.
- At this point the pasta will be quite dry with the sauce clinging to it. This is exactly
how Daniel likes it.
- However most people like their pasta to have some sauce. In this case simply add
about 1/4 cup of water to the pan at the end and scrape all the edges of the pan to
make a sauce.