Recipe from Denis Prokopyev YT channel. (3-Ingredient Pasta at 2 AM)
Tip: Letting the garlic rest 5 to 10 minutes after chopping intensifies the garlic aroma.
When fresh garlic is chopped or crushed, the enzyme alliinase converts alliin into allicin, which is responsible for the aroma of fresh garlic.
by RapasLatinoAmericano
1 Comment
This looks great. How was it?
I attempted the same recipe lately, and while it looked like yours, and the technique worked well, it tasted a bit boring. But I didn’t have good evo at hand, and the fresh parsley had a bitter twang to it as well, so I am keen to try again.