Dino Sarma takes a fresh, bold, and alternative approach to vegan cooking without the "meat analogue" substitutes. Dino shares his jazz-style approach to cooking and encourages improvising in your own cooking with simple ingredients and teaches how you can stock your kitchen to prepare simple and delicious vegan meals quickly.
Beginner cooking, Pasta
Today, we discuss beginner's recipes. Specifically, we attack pasta. When you're making pasta, I find that it's good to make a sauce while you're waiting for the pasta water to come to a boil.
Garlic and Herb Sauce3 or 4 TB olive oil1 TB Italian seasoning (or, a combination of dried basil, dried oregano, dried marjoram, and dried thyme)1 head of garlic, peeled and chopped1 bunch of parsley, chopped finely1/4 cup of pasta cooking waterFew pinches of red chile flakes Heat the oil over medium low heat, and add the garlic and herbs. When the garlic is soft, add the fresh parsley, pasta water, and the (optional) red chile flakes. Turn off the heat, and wait for the pasta to finish cooking. Toss through with about 1 lb of cooked pasta of your choice. This works really well with any kind of additions, like leftover veg (kale, broccoli rabe, etc), capers, olives, or beans. It's also a pretty basic starting point for if expanding into tomato sauces, etc., because once you master garlic and herbs, the sky is the limit!
Today, we discuss beginner's recipes. Specifically, we attack pasta. When you're making pasta, I find that it's good to make a sauce while you're waiting for the pasta water to come to a boil.
Garlic and Herb Sauce3 or 4 TB olive oil1 TB Italian seasoning (or, a combination of dried basil, dried oregano, dried marjoram, and dried thyme)1 head of garlic, peeled and chopped1 bunch of parsley, chopped finely1/4 cup of pasta cooking waterFew pinches of red chile flakes Heat the oil over medium low heat, and add the garlic and herbs. When the garlic is soft, add the fresh parsley, pasta water, and the (optional) red chile flakes. Turn off the heat, and wait for the pasta to finish cooking. Toss through with about 1 lb of cooked pasta of your choice. This works really well with any kind of additions, like leftover veg (kale, broccoli rabe, etc), capers, olives, or beans. It's also a pretty basic starting point for if expanding into tomato sauces, etc., because once you master garlic and herbs, the sky is the limit!
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