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)
- a pot (to cook the pasta)
- strainer (to drain the pasta)
- 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.)
- Bring the water to a boil.
- 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.)
- Pour the pasta into the water, immediately stirring so that it soaks in the flavors and does not stick to the pot’s bottom.
- Put in another small pinch of basil, and stir the mixture every few minutes while you prepare the butter/basil sauce.
- Cut about 1/4 inch off of the butter stick, and melt it (I used a microwave) until it is soupy.
- Put yet another pinch of basil into the liquified butter.
- 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.
- When the pasta is ready, pour it into the strainer over a sink. (There should be flakes of basil on the pasta!)
- 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? 🙂