Some additional tips for garlic butter sauce success: Any butter will do the trick here. Opt for three picks, tops, so the butter and garlic can shine-they’re the stars of this show. Think: roughly chopped parsley (or basil or thyme), red pepper flakes or freshly ground black pepper, or grated Parm or pecorino. As in all Big Little Recipes, less is more here. The optional bonuses are just that: totally optional. It’ll thicken as it sits at the table, so err on the side of saucier than not. We want that salty, starchy water on call to bump up the seasoning and loosen the sauce as needed. Make sure that once it’s done cooking, you don’t drain the pasta into a colander. When sizzled in melted butter until golden and toasty, this ingredient goes from sharp and bracing to warm and cozy, the sort of savory flavor that’s hard to overdo. This recipe serves two people and calls for a whole head-and nope, that’s not a mistake. For the best garlic butter sauce for pasta, use way more garlic than you’d think.
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