My Very Own Recipe for Basil Rigotoni

So I’ve been really interested in cooking lately, and since this is my place about continual randomness I will post my simple but delicious recipe.

So, I started with:

  • dried basil
  • rigotoni (uncooked)
  • butter (a stick, but you’ll only need about 1/4 of the whole stick)
  • salt
  • a pot (to cook the pasta)
  • strainer (to drain the pasta)

So. Procedure.

  1. Pour enough water into the pot to cook the proper amount of pasta and pour in a bit of salt. (I used the big can thing of salt, so I just turned it and poured it for about three seconds. Don’t use an excess, but don’t be cheap with it.)
  2. Bring the water to a boil.
  3. When the water in the pot has come to a boil, pour in a pinch of dried basil. (This, like the salt, will add flavor to the pasta before the butter/basil sauce.)
  4. Pour the pasta into the water, immediately stirring so that it soaks in the flavors and does not stick to the pot’s bottom. 
  5. Put in another small pinch of basil, and stir the mixture every few minutes while you prepare the butter/basil sauce.
  6. Cut about 1/4 inch off of the butter stick, and melt it (I used a microwave) until it is soupy. 
  7. Put yet another pinch of basil into the liquified butter.
  8. Because this small amount of butter/basil sauce likely won’t be enough to cover all of the pasta, cut off another small chunk from the butter stick. Melt it in a separate bowl from the butter/basil mixture, and then transfer it into the same bowl. Stir the mixture, making sure there is enough basil and butter.
  9. When the pasta is ready, pour it into the strainer over a sink. (There should be flakes of basil on the pasta!)
  10. Pour the dried pasta back into the empty pot, and distribute the butter sauce over it. (Suggestion: As you are pouring the sauce, use a wooden spoon to stir the pasta around, in order to make sure the butter/basil sauce is spread evenly.)

Mi piace, e tu? 🙂

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