Forget the Pasta Water - FineCooking.com

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Forget the Pasta Water

By evan barbour, editorial assistant

June 9th, 2010

When it comes to food blogs with recipes, I'm a sucker for step-by-step photography, and Our Life In The Kitchen is my favorite newest discovery. I also swoon for anything that has to do with pasta; it was my staff of life in college, and meals made from the humble noodle, penne or orecchiette can be as simple or as complicated as you like. This recipe from a recent post on this blog took the simple end of the pasta cooking spectrum to a whole new level.

I've heard of "absorption cooking" before, but I've always been hesitant to try it for fear of overly starchy or nonexistent sauce, soggy penne, awkward timing or overcooked vegetables or meat (I've really wanted to try this method with clams). This photo-documented recipe from Our Life In The Kitchen chased away my trepidation and convinced me to try it sometime soon. The pasta is simmered in the sauce of warm broth that's been infused with garlic, tomatoes and pancetta brown bit goodness. Talk about flavor!

Check out the post and let me know: how do you infuse your pasta with an extra punch of flavor?

posted in: Blogs, evan barbour, pasta
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