Is pasta one of YOUR comfort foods, too?
I’ve always fancied spaghetti, macaroni and any other pasta product ever invented. Recently I’ve turned to the gluten free varieties and I do believe G-Free is my favorite now. It never gets mushy as it cooks! I bring well salted water to a boil, add the pasta, lowering the heat a bit.
SIDEBAR:My favorites are spaghetti or linguine but any pasta will do. END SIDEBAR.
I put a wooden spoon across the cooking pot instead of replacing the lid and let it simmer until the pasta is cooked–20 minutes.
For Midnight Pasta I do as I’ve described and while it bubbles I take a whole head of garlic (If you have a larger crowd around your dinner table, you’d want to add more garlic accordingly). I peel it and put it into a skillet with a bit of olive or coconut oil. You’ll need to put it on a low heat and stir it occasionally. As the garlic cooks and sweetens it softens. When every bud has become soft, add a ladle or two of the pasta liquid and stir thoroughly.
JUST before you are ready to marry the garlic with the pasta, add 1 to 2 cups of Parmesan cheese to the garlic. *You may need to ladle more of the liquid from the pasta to melt the cheese.
Drain the pasta, dump the cooked product into a good sized bowl with the garlic mixture and toss it to thoroughly coat the goods. By this time, the aroma of the garlic has your taste buds crying, “HURRY! GET THIS TO THE TABLE! WE ARE HUNGRY!” grin
A crisp green salad and maybe a slice or two of garlic bread per diner makes a complete feast with lots and lots of flavor for very little money !
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Because of computer issues we have been conspicuously absent. While being offline we have found some ideas we cannot wait to share with you! We’ll want to tell you about the Cooking Class, too! It was such fun and it’s a pity you could not ALL attend!
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