The surprising thing is that you remembered to get the linguine. I would have come home with a whole bag of goodies and forget the thing I went in for
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🤣
aug 24, 2025, 7:58 am • 1 0 • view
That's only slightly funny. Otherwise entirely too real.
aug 24, 2025, 11:04 pm • 4 0 • view
When I showed Sylvia Ellen's comment, she said Ellen must know me well to which I replied that I think it's most likely based on personal experience.
aug 24, 2025, 11:29 pm • 2 0 • view
You are correct (but I now feel a connection with Sylvia 😊)
aug 25, 2025, 4:34 am • 2 0 • view
Here's my every day pasta. Cooking time 10-15m. Start oiling salted water. But some olive oil in pan and 3-4 parsley trunks plus pepperocino flakes (medium heat). Chop three pieces of garlic and add it to the pan. Once garlic has released its aroma add a can of peeled tomatoes, ...
aug 26, 2025, 1:15 pm • 1 0 • view
Looks delicious!
aug 26, 2025, 2:38 pm • 0 0 • view
Apologies for the typos. I was typing while eating ;)
aug 26, 2025, 1:25 pm • 0 0 • view
... i like to squeeze the peeled tomatoes before I add them. Increase the heat in the pan. 4 minutes before the pasta is cooked add some pasta water from the pot into the sauce. This will help with the emulsification of the oil. 3 minutes before the pasta is cooked transfer the pasta to the pan. ...
aug 26, 2025, 1:15 pm • 0 0 • view
Finish cooking the pasta in the pan together with the sauce. When the sauce has thickened, reduce to medium heat and add freshly chopped parsley (leaves). Serve with peccorino romano or parmigiano. Enjoy!
aug 26, 2025, 1:15 pm • 0 0 • view
Peccorino romano is my favorite grating cheese for pasta. So delicious!
aug 26, 2025, 2:40 pm • 0 0 • view
Some final tips: - the starchy pasta water is important to thicken the sauce - don't burn the pepperocino or garlic (not brown) - finishing cooking the pasta in the sauce helps with thickening - for the first times prepare chopped garlic, parsley and squeezed peeled tomatoes
aug 26, 2025, 1:46 pm • 0 0 • view
- don't use too much peperocino, otherwise it will overpower the peeled tomatoes - I prefer to use a mill for the peperocino and add it immediately with the olive oil and parsley trunks to cold pan If you want Arrabiatta, use halved cocktail tomatoes and chilis before adding the garlic.
aug 26, 2025, 1:46 pm • 1 0 • view
That would be for Ted. He likes spicy pasta, I prefer it with just the tomatoes. The parsley is a nice touch. I love parsley but usually add it raw to dishes as garnish rather than cooked it. I should do both
aug 26, 2025, 2:42 pm • 0 0 • view
I just add parsley at the end, after I reduce the heat. It's the final touch and the taste with the tomato sauce is phenomenal.
aug 26, 2025, 2:49 pm • 1 0 • view