I’m open for feedback,
First of all, I soon realised the cheese I used was not a good one. I used a cheese written as ‘Parmesan’ – not made in Italy but local. Isn’t really close or high quality as Parmesano Reggiano. It’s not very dry.
I started extra virgin olive oil, added garlic not much, made mistake of dicing? I used canned tomato, that’s all. Mixed the pasta into the sauce.
-> Also I’m on a budget;
My parents don’t usually buy Italian ingredients since our culture. – so I used cabinet stock products, only had barilla pasta – tho I would buy better less yellow pasta, next time since barilla isn’t really good, from what I watch?
All feedback is appreciated, always improving and learning cultures..
by Skeptic00lBeanz45
1 Comment
Italian here, I have to say, not to shabby!
It’s true that you can’t beat real parmigiano, and I’d recommend not using a pre grated one ever.
The pasta looks huge, I’m guessing you used…bucatini? Either that or you cooked some spaghettoni a lot. Barilla is not great for sure but they have some bronze die cut lines (collezione, al bronzo) so don’t throw the baby with the bathwater.
For canned tomatoes I can truly feel the difference when I used Italian ones and Mutti is my fav.
The thing that looks a bit wrong to me is that it seems there is too little sauce/is not fully mixed.
I’d recommend you try taking the pasta out of the water 1-2 min before the desired level of cooking and let it cook in the sauce with a bit of pasta water if needed to really tie efeetrhing together
Keep it up and if you want to have a chat, I’m a foodie!