Pasta with Garlic Sauce
This is not the classic spaghetti con olio, aglio e peperoncino but a recipe that my dad invented many years ago. It’s a creamy garlic sauce enriched by Parmesan cheese and extra virgin olive oil, the difference in this recipe is that the garlic isn’t cooked but crushed and mixed with the other ingredients until creamy and added to the hot pasta. I’m sure other people make it similar, but I know of no one else who makes it as we do. Enjoy it on a day off from work!
Ingredients:
1 lb. pasta shells, you can use any kind of pasta shapes
4 garlic cloves
1 tsp. red hot pepper
3/4 cup grated Parmesan cheese
6 Tbsp. extra virgin olive oil
Instructions:
1. With a garlic press crush the garlic cloves in a bowl and add the Parmesan, red hot pepper and oil. Mix it well until it becomes creamy.
2. In the mean time prepare the pasta as directed.
3. When the pasta is cooked strain it and add it to the garlic cream, mix well and serve it hot.
I tried the Piadina recipe. They were a little tough and the next day they were stiff and crunchy. What had I done wrong?
@James: I use lukewarm water for the dough and I don’t over knead it. If you try to make them again, add a little bit of water at the time until the dough is playable. If it’s still “tough” add a little bit more water. Not all the flours are the same, maybe yours needs more liquid. I’ve never tried piadine the next day with this recipe, so I don’t know if they stay moist. We should ask Luigi.