Gothamist: The Coupon Clipper - Pasta and Chicken of the Sea

La Leone

Thu, 22 Feb 2007 16:32:07 -0500

Grazie, Pietro. Buon appetito tutti! ;)

Samantha T

Wed, 21 Feb 2007 17:17:19 -0500

Giada DeLaurentii's "Everyday Italian" has some excellent, really easy pasta sauce recipes.

pietro

Wed, 21 Feb 2007 16:29:09 -0500

For anyone addicted to just tomato sauces you should try La Leone's recipe. It's great. I like to add a little finely mashed anchovie from time to time.

lynn

Wed, 21 Feb 2007 15:56:55 -0500

no cook sauce, not even a sauce really... 6 oz good italian salame sliced into thin strips 1 lg clove garlic finely chopped big pinch red pepper flakes 3 tablespoons good xtra v olive oil cracked pepper, kosher salt mix all together and add to hot pasta (penne or bowtie is best). top with lots of fresh grated parm cheese (not that crap from the green can) there you go. so easly. add extra pepper flakes if you like spice.

La Leone

Wed, 21 Feb 2007 15:18:42 -0500

Thanks Nick! Pasta is wonderful and it's so miraculously easy to come up delicious variants. I never write down receipes, but prefer to tweak my pasta dishes along the way. I'll just offer some basic tips, but any pasta lover out there who likes to cook most likely knows about them. -Only use Extra Virgin Olive Oil. It makes a difference. My favorite kind is actually Spectrum Organic Extra Virgin Olive Oil. -I always sightly undercook my pasta and finish it off by adding it to my sauce. Finishing it off this way really insures it's always al dente and enhances flavor! -Also add a bit of the pasta water to your sauce before you por the water down the drain. Again, magnifies pasta taste. -You should never "rinse" the pasta in cold water once it's done to your liking. It's not necessary & it takes away from the flavor of the pasta. Just place a large collander in the sink, pour boiling pasta/water in, and let in drain there. If you're paranoid about the boiling water and your pipes, you can run cold water into the drain, just not on your pasta. -I usually always add some amount white wine to my sauces, varying the amount depending on other ingredients. Don't use a wine you wouldn't drink -I'm not really into "cooking wines." I like to use a chardonnay or pinot. -Whole Foods sells "Parmesean Cheese Rinds" which are just smaller, cut up chunks of cut up pecorino romano quality pieces. It's the same exact thing as getting a single large wedge, and it costs less per pound! My favorite sauce (all amounts to taste/portion desired) -Extra Virgin Olive Oil! -Garlic -finely chopped basil -white wine -fresh ground black pepper -fresh grated Pecorino Romano cheese Grazie Mille!

BaHa

Wed, 21 Feb 2007 14:12:39 -0500

"Prepackaged" is a tautology. Either an item is packaged, or it isn't. If this keeps up, you'll soon be writing about "precanned" tuna.

hr

Wed, 21 Feb 2007 13:39:01 -0500

so ghetto.