Pantry Pasta
By @kellysalwayscooking
Adapted from Alison Roman
Serves 4
Ingredients:
Instructions:
Put a large pot of water on to boil.
Finely chop one garlic clove and place it in a small bowl; set aside. Thinly slice remaining garlic cloves; set aside.
Finely chop half of the lemon (removing any seeds) and add to the bowl with the finely chopped garlic then season with salt and pepper and set aside. This will be for topping the pasta later. Set the rest of the lemon aside for squeezing over the pasta.
Heat the olive oil and butter in a large skillet over medium heat. Add the shallots and sliced garlic and season with salt and pepper. Cook, stirring occasionally until they’re lightly browned at the edges, but mostly starting to melt into each other into a sort of translucent paste (anywhere from 6-10 minutes). Add capers and red pepper flakes and stir occasionally. Taste it - it should be very salty, almost too intense, and definitely not “saucy” yet because you will dilute it with the pasta water. Set this aside.
Cook the pasta until just shy of al dente. Transfer the pasta to the skillet along with about 1 1/4 cups of pasta cooking water (save extra though, because you might need it).
Cook the pasta with the sauce, stirring often using tongs, until the pasta is al dente and the sauce has thickened, 3-5 minutes total. Add herbs and toss to coat, adding more pasta water as needed if the sauce needs thinning.
Divide among bowls, squeezing lemon juice over the top, then scatter with some of the lemon & garlic mixture you prepared earlier.
Adapted from Alison Roman
Serves 4
Ingredients:
- 1 lb pasta
- 6 cloves garlic
- 1 large lemon, halved
- 1/2 cup extra virgin olive oil
- 3 tablespoons butter
- 2 large shallots, finely chopped
- 1/4 cup capers, finely chopped
- 1 teaspoon crushed red pepper flakes, or more to taste
- 1 cup herbs, such as parsley, chives, tarragon, or dill, finely chopped
- Parmigiano-Reggiano or Pecorino Romano for serving
Instructions:
Put a large pot of water on to boil.
Finely chop one garlic clove and place it in a small bowl; set aside. Thinly slice remaining garlic cloves; set aside.
Finely chop half of the lemon (removing any seeds) and add to the bowl with the finely chopped garlic then season with salt and pepper and set aside. This will be for topping the pasta later. Set the rest of the lemon aside for squeezing over the pasta.
Heat the olive oil and butter in a large skillet over medium heat. Add the shallots and sliced garlic and season with salt and pepper. Cook, stirring occasionally until they’re lightly browned at the edges, but mostly starting to melt into each other into a sort of translucent paste (anywhere from 6-10 minutes). Add capers and red pepper flakes and stir occasionally. Taste it - it should be very salty, almost too intense, and definitely not “saucy” yet because you will dilute it with the pasta water. Set this aside.
Cook the pasta until just shy of al dente. Transfer the pasta to the skillet along with about 1 1/4 cups of pasta cooking water (save extra though, because you might need it).
Cook the pasta with the sauce, stirring often using tongs, until the pasta is al dente and the sauce has thickened, 3-5 minutes total. Add herbs and toss to coat, adding more pasta water as needed if the sauce needs thinning.
Divide among bowls, squeezing lemon juice over the top, then scatter with some of the lemon & garlic mixture you prepared earlier.
