Recipes

Discover The Italian Secret to Cooking Great Pasta Salad

How many times have you tried to prepare or cook pasta only to find out that the end product is not as tasty as you wanted it to be. One reason, Italians use the essence of garlic instead  of crushed, minced or sliced garlic

By robbing a clove of garlic on the inside of the bowl you will be using for the pasta, you will end up with the essence that will give the meal a very distinctive taste; a background flavor that you will taste in every single bite that you take in.

Try this with the pasta salad recipe below and see the difference. I am pretty sure you’ll never go back to your old way of  cooking pasta again

This is how it’s done: Grab a bowl (it doesn’t matter whether it’s wood, glass, or even plastic), peel a garlic clove, halve it, and rub the cut side of each half all over the inside surface of the bowl.

Throw in vegetables like chopped tomatoes or summer squash, and add a handful of fresh herbs, some salt, and some pepper.

Pasta Salad

Add some just-cooked, still-warm pasta to the bowl and toss with the vegetables and herbs, drizzling with olive oil as you go.

The olive oil-dressed pasta will pick up the garlic juices in the bowl, coating every strand in a gentle dose of sweet, garlicky flavor.

Eat the pasta while it’s still warm or wait until it’s a more cookout-friendly room temperature—either way, Graziella would approve.

Pasta With Tomatoes And Mozzarella Recipe

YIELD: Makes 6 servings

ACTIVE TIME: 10 minutes

TOTAL TIME: 25 minutes

INGREDIENTS

  • 1 garlic clove, halved
  • 2 pounds tomatoes, chopped
  • 8 ounces fresh mozzarella, cut or torn into 1/2″ pieces
  • 1/2 cup coarsely chopped fresh basil
  • 1/2 cup extra-virgin olive oil
  • Kosher salt, freshly ground pepper
  • 1 pound medium shell-shaped or other short pasta

PREPARATION

Rub the inside of a medium bowl with garlic; discard garlic. Combine tomatoes, mozzarella, basil, and oil in bowl; season with salt and pepper and toss to combine. Let tomato mixture sit 15 minutes to let flavors meld.

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain. Add pasta to tomato mixture and toss to combine.

Per serving: 580 calories, 29 g fat, 4 g fiber

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