From Nelsons Kitchen

Daniel’s Pasta

From Nelson’s Kitchen

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  1. 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).
  2. 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.