Pasta: Difference between revisions

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[https://www.177milkstreet.com/stories/12-2020-one-pot-pasta by MILK STREET]

For a delicious 20-minute dinner, all you need is bold flavors and contrasting textures, says Milk Street Director of Education Rosemary Gill. Case in point, this amazing one-pot pasta. Keeping these two, simple guidelines in mind, you can use fewer ingredients but use them well for a really, really good dinner that’s on the table in no time. Here, Rosie browns garlic and blooms red pepper flakes in olive oil, cooks pasta al dente and relies on two additions of fresh basil to coax maximum flavor out of everyday ingredients. One-pot pasta has never been better, or easier. See here for a full recipe.

=====Pasta al Limone=====

[https://www.seriouseats.com/pasta-al-limone by Daniel Gritzer 14/12/25 serious eats]

There's a taxonomy of pasta sauces that exists in my mind. Trace the branches to the top, and you arrive at what I think of as the mother pasta sauces. From those, almost all the other sauces are derived, at least in a technical sense if not necessarily a historical one. One important branch is the family of tomato sauces, to which a basic marinara, briny puttanesca, and spicy arrabbiata all belong. Then there are the oil-based sauces, the most basic of which is aglio e olio; add clams and white wine to it, and you basically have alle vongole. Next in line are butter sauces, which can be as simple as the famous fettuccine Alfredo. That sauce, in its original form, is nothing more than butter emulsified with grated Parmigiano-Reggiano cheese. Add lemon zest and juice to Alfredo sauce, and you have this dish, spaghetti al limone—spaghetti with lemon.

Pasta: Difference between revisions

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@@ Line 85: / Line 85: @@
 [https://www.177milkstreet.com/stories/12-2020-one-pot-pasta by MILK STREET]
   For a delicious 20-minute dinner, all you need is bold flavors and contrasting textures, says Milk Street Director of Education Rosemary Gill. Case in point, this amazing one-pot pasta. Keeping these two, simple guidelines in mind, you can use fewer ingredients but use them well for a really, really good dinner that’s on the table in no time. Here, Rosie browns garlic and blooms red pepper flakes in olive oil, cooks pasta al dente and relies on two additions of fresh basil to coax maximum flavor out of everyday ingredients. One-pot pasta has never been better, or easier. See here for a full recipe.
+=====Pasta al Limone=====
+[https://www.seriouseats.com/pasta-al-limone by Daniel Gritzer 14/12/25 serious eats]
+ There's a taxonomy of pasta sauces that exists in my mind. Trace the branches to the top, and you arrive at what I think of as the mother pasta sauces. From those, almost all the other sauces are derived, at least in a technical sense if not necessarily a historical one. One important branch is the family of tomato sauces, to which a basic marinara, briny puttanesca, and spicy arrabbiata all belong. Then there are the oil-based sauces, the most basic of which is aglio e olio; add clams and white wine to it, and you basically have alle vongole. Next in line are butter sauces, which can be as simple as the famous fettuccine Alfredo. That sauce, in its original form, is nothing more than butter emulsified with grated Parmigiano-Reggiano cheese. Add lemon zest and juice to Alfredo sauce, and you have this dish, spaghetti al limone—spaghetti with lemon.