Tuesday Dinners

Step by Step Directions

You know when you’re watching people cook in movies or TV shows and they have a bunch of little bowls of everything? This is one of those recipes where if you’re only focusing on one thing at a time it will go a lot smoother. You don’t need the little bowls, but it’s going to be a lot easier if you take things one step at a time.

First you’re going to want to cut up some cloves of garlic. I know in other recipes on this site I’ve grated garlic or just used minced garlic, this is a case where you want your garlic to be slightly larger if you can, otherwise it’s liable to burn (which you may see later). Try and make all your slices the same size if possible, but if you can’t make it perfect than close enough is fine.

Next, in a boiling pot of salted water add your noodles. You are going to cook them 90% of the way to complete, we’re going to finish them off in our garlic olive oil later.

Now, while you’re thinking about it, take some of the water the pasta is boiling in and set it to the side.

I’m concerned what you just read was, “Remember to take out some of the pasta water.” That’s incorrect. I meant “take some of the pasta water out right now, don’t do anything else until this is done.”

Drain your pasta and set it to the side.

Warm up your olive oil, when you add the garlic to it you should be able to hear it. This is going to make your house smell really good.

When the garlic is starting to turn color turn down the heat to your lowest setting and add your crushed red pepper. Mix it all together.

Throw in your pasta and mix until it’s evenly coated in the oil that has the garlic in it. Once the oil is no longer on the bottom of the pan you should add the pasta water that you kept out.

Why are we using pasta water and not just regular water? It’s because the pasta water has a bunch of starch in it from the pasta that was boiling in it, so this helps to thicken any sauce we’re making. You can use regular water, but then your sauce will be watery.

Also, don’t know how I came up with this tip, but maybe use a larger pan than the one in the picture below.

Now it’s time to garnish it up. Add some salt and pepper. Then add your parsley. I had some flakes, so you can’t really see them, but if you use fresh parsley then there will be a lot more green than below.

The other thing to think about adding is some lemon juice. If you’re going to be doing it fresh then I’d recommend rolling the lemon before you squeeze it, it helps to release the juices.

Enjoy.

Variations

• Add a protein (chicken, shrimp or salmon)
• Add some cheese along with your other garnishes

Unsolicited Feedback

• JF: I don’t know if Mrs. Johansson would have stayed for your version.
• EG: When you said you could cook I thought it was more than buttered noodles.
• OG: Looks like you kind of only burnt the garlic.