Pappardelle with Herbs and Garlic
By @kellysalwayscooking
Adapted from Eating Well
Serves 4
Ingredients:
Instructions:
Boil a large pot of water for the pasta. When the water comes to a boil, salt it well (it should taste like a well-seasoned soup) and add the pasta.
Meanwhile, in a large deep skillet heat the oil, garlic, parsley, scallions, and pepper flakes over medium low heat. Before the garlic starts to brown, add one up of the pasta cooking water and bring to a boil, stirring occasionally. Reduce the sauce by about 1/3.
Cook the pasta until just shy of al dente, about 5 minutes. Reserve another cup of pasta cooking water, and then drain the pasta. When the sauce has reduced, add the pasta and stir vigorously over medium heat. If the pasta seems a little dry, add splashes of the pasta cooking water to loosen it up a bit. The pasta will continue to absorb the sauce as it cools so err on the side of more saucy than less. Taste and season with additional salt as you like. Serve with additional chopped parsley and grated Parmigiano-Reggiano.
Adapted from Eating Well
Serves 4
Ingredients:
- 1 lb pappardelle
- 3 large cloves garlic, minced
- 6 tablespoons good extra-virgin olive oil
- 2 tablespoons chopped fresh parsley, plus more for garnish
- 2 tablespoons chopped scallions, green parts only
- /2 teaspoon red pepper flakes
- grated Parmigiano-Reggiano, for serving
Instructions:
Boil a large pot of water for the pasta. When the water comes to a boil, salt it well (it should taste like a well-seasoned soup) and add the pasta.
Meanwhile, in a large deep skillet heat the oil, garlic, parsley, scallions, and pepper flakes over medium low heat. Before the garlic starts to brown, add one up of the pasta cooking water and bring to a boil, stirring occasionally. Reduce the sauce by about 1/3.
Cook the pasta until just shy of al dente, about 5 minutes. Reserve another cup of pasta cooking water, and then drain the pasta. When the sauce has reduced, add the pasta and stir vigorously over medium heat. If the pasta seems a little dry, add splashes of the pasta cooking water to loosen it up a bit. The pasta will continue to absorb the sauce as it cools so err on the side of more saucy than less. Taste and season with additional salt as you like. Serve with additional chopped parsley and grated Parmigiano-Reggiano.