I tweaked a recipe from the book The Food Lab. It uses smashed garlic, sliced garlic, and grated garlic to bring in different flavors of garlic. Also has red pepper flakes and a high-quality EVOO.
I switched out parsley with basil because I'm not a big fan of parsley (gasp), but the basil was very, very good. It was a great decision. I would probably put double or triple the basil, next time
I paired it with Vermentino per AI – it was a great choice!
Simple but delicious. Fresh grated Parmesan Reggiano really popped the dish.
by marketing-account
3 Comments
You asked an AI for a wine pairing?
Tf is evoo
If you sautéd your garlic in the EVOO, then added the pasta before finishing it with basil and cheese save yourself some time. Use the back of the knife to crush the garlic, before giving it a nice chop.
There is no difference in flavor profiles between slicing vs crushing vs grating.
Using the three different preparations of garlic could actually lead to more problems than benefits. One of the most important aspects of cooking is keeping your ingredients a uniform size. It you don’t, then you’ll have some undercooked
pieces along side some overcooked pieces.