In this simple recipe, raw pasta and cherry tomatoes are simmered together in a single pan, cooking the pasta and forming a thick, starchy sauce at the same time The efficient technique is internet famous, but this is the British cookbook author Anna Jones’s vegetarian take on the phenomenon, adapted from her book “A Modern Way to Cook.” The technique is easy to master and endlessly adaptable: When you add the kale, you could also toss in a couple of anchovies and a generous pinch of red-pepper flakes When you season and top with cheese, you could add a pile of fresh chopped herbs, like mint, basil or oregano.
I’m skeptical, but the technique looks very simple, quick, and easy for a lower effort meal.
That sounds like an accurate summary. It’s not a particularly fancy or technical dish, but it’s not meant to. Instead, it’s a good recipe to get people started on cooking basic recipes and not be scared by ingredients. It also encourages you to experiment, and it’s fast and easy, so you can make it on a weeknight.
These are all good things. If you already know how to do all of the above, you probably won’t even need a recipe and you can improvise dishes like this very easily. You probably also already know a bunch of different techniques and can decide when they are appropriate. But everybody has to start somewhere, and this particular recipe wouldn’t be a bad idea to do that.
I’ve never cooked pasta and not drained the water. This is like a rice technique. I want to try it to get a feel for how the timing and water ratio affects the resulting texture of the pasta.
I have never done this myself either, as I love cooking with very salty water and then draining the excess. I like how if allows just the right amount of saltiness in the pasta itself. And that doesn’t work the same way, if you keep all of the cooking water.
But I know that this is a popular technique that has been around for a good while now. I personally haven’t felt the need to add it to my repertoire, but I don’t think it’s wrong per se. So, yes, go ahead and give it a try. If you like it, keep cooking that way. If you don’t like it, then at least you understand what you enjoy about your current way of making pasta dishes.
That sounds like an accurate summary. It’s not a particularly fancy or technical dish, but it’s not meant to. Instead, it’s a good recipe to get people started on cooking basic recipes and not be scared by ingredients. It also encourages you to experiment, and it’s fast and easy, so you can make it on a weeknight.
These are all good things. If you already know how to do all of the above, you probably won’t even need a recipe and you can improvise dishes like this very easily. You probably also already know a bunch of different techniques and can decide when they are appropriate. But everybody has to start somewhere, and this particular recipe wouldn’t be a bad idea to do that.
I’ve never cooked pasta and not drained the water. This is like a rice technique. I want to try it to get a feel for how the timing and water ratio affects the resulting texture of the pasta.
I have never done this myself either, as I love cooking with very salty water and then draining the excess. I like how if allows just the right amount of saltiness in the pasta itself. And that doesn’t work the same way, if you keep all of the cooking water.
But I know that this is a popular technique that has been around for a good while now. I personally haven’t felt the need to add it to my repertoire, but I don’t think it’s wrong per se. So, yes, go ahead and give it a try. If you like it, keep cooking that way. If you don’t like it, then at least you understand what you enjoy about your current way of making pasta dishes.