Quote:
Originally Posted by dreams
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Done. Updated it a bit, with a more description and detail. I've made this recipe so many times it is completely automatic and never measured, so I needed to make sure I was clear. Timing is tricky, since you're counting on the heat of the bowl to cook the sauce, and you don't want anything to either over-cook or not set, and once the pasta is in the boiling water, everything moves quickly, and you need to be ready for it when it comes out in 8 minutes. Soggy, limp, overcooked pasta is not a good thing.
Serve with a good, crisp, not oaky white wine (NZ Sauvignon Blanc, a good Chablis, or a Pinot Gris). But definitely not a flabby, over-oaked, chardonay.
Meanwhile, Peet's Holiday Blend coffee in my cup.