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:
- 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
- Cook whole wheat penne in well salted water according to box directions.
- Meanwhile, saute garlic until browned, then add diced tomatoes and salt.
- 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, basil, and cheese.