Start with the method above to saute garlic.  Then add diced tomatoes and salt.  Meanwhile, cook whole wheat penne in well salted water and dice some fresh mozzarella and chiffonade some basil.  When the pasta's almost ready, add the basil and mozz to the tomatoes to slightly warm them.  Drain the pasta and mix in the tomato mixture.  Enjoy!

How do I know my pan is hot? …and a tribute to the (horrendous) photo that started it all.

Posted on Posted in Culinary Science, Nutrition Information

Just about every one of my recipes begins with olive oil and sauteed garlic.  When I saute garlic (or shallots, or onions, or whatever), I mince them (roughly- I’m not a perfectionist) and add them to the fat in the pan when the pan is hot.  How do I know it’s hot?  I wet my finger (with water, please) and let a drop fall on to the pan (not directly on the oil– splatters=ouch!).  If the water sizzles, add the garlic.  If not, wait a little longer or turn up the heat.  Once you add the garlic, move it around often to prevent burning.

Here’s a simple dish to try to practice this technique:

Start with the method above to saute garlic. Then add diced tomatoes and salt. Meanwhile, cook whole wheat penne in well salted water and dice some fresh mozzarella and chiffonade some basil. When the pasta’s almost ready, add the basil and mozz to the tomatoes to slightly warm them. Drain the pasta and mix in the tomato mixture. Enjoy!

Pasta with tomatoes, basil, and mozzarella

Yield: 2 servings

Ingredients

  • 1/2 lb whole wheat pasta
  • 1 tsp olive oil
  • 1 clove garlic, minced
  • 2 cups tomatoes, cut into bite-sized pieces
  • 1/4 cup fresh basil leaves

Directions

  1. Cook whole wheat penne in well salted water according to box directions.
  2. Meanwhile, saute garlic until browned, then add diced tomatoes and salt.
  3. Dice some fresh mozzarella and chiffonade some basil. When the pasta's almost ready, add the basil and mozz to the tomatoes to slightly warm them.
  4. Drain the pasta and mix in the tomato, basil, and cheese.
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