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Paige Bennett for Insider
- Alex Guarnaschelli, a renowned chef, revealed three easy pasta sauce techniques to Business Insider.
- The sauces featured garlic, sour cream, and tomatoes as key ingredients, all of which were delightful.
- While I particularly enjoyed the tomato-based sauce, I plan to recreate all of them soon.
Pasta is undoubtedly one of my favorite dishes, and it seems I’m not alone in this sentiment. According to recent data from the North American pasta market, growth is projected at 4.1% over the next eight years.
However, since it’s my go-to meal, I often find myself repeating the same recipes time after time.
Fortunately, I had a conversation with celebrity chef and Food Network personality Alex Guarnaschelli who suggested three innovative pasta-sauce techniques that sounded both simple and appetizing.
I was eager to put them to the test myself!
Editor’s note: At the time of our discussion, Alex Guarnaschelli was promoting ZENB pasta products.
Sautéed Garlic Sauce with Lemon Zest and Cheese
Paige Bennett for Insider
The first recipe I decided to try involved sautéing garlic along with some essential kitchen staples like lemon zest, olive oil, cheese, and reserved pasta water.
Guarnaschelli mentioned that you can easily adapt this dish to be dairy-free by using “toasted ground almonds or a suitable cheese alternative.”
I typically combine Parmesan with pasta water for a quick fix but was intrigued by adding sautéed garlic and lemon into the mix instead.
A Simple Yet Flavorful Process
Paige Bennett for Insider
I started boiling my preferred noodles in one pot while simultaneously sautéing freshly minced garlic in another pan. Meanwhile, I zested half a lemon into a bowl alongside some grated Parmesan cheese.
Paige Bennett for Insider
Before draining my noodles completely; I set aside some cooking water which would help bind everything together seamlessly. Once drained; I mixed in the olive oil-garlic blend along with cheese and lemon zest until everything melded beautifully on each noodle strand.
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< fig caption > A drizzle of extra virgin olive oil completed this dish.< p class =' copyright '> Paige Bennett for Insider
After plating up my creation; I drizzled on extra virgin olive oil along with flaky sea salt & black pepper as finishing touches! While EVOO worked wonders here; Guarnaschelli also suggested trying nut oils like walnut or hazelnut if you’re feeling adventurous!
< strong > The Flavor Profile Was Delightfully Contrasting!
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< fig caption > Next time around I’ll definitely add more zest!< p class =' copyright '> Paige Bennett for Insider
Unsurprisingly enough—this dish turned out deliciously satisfying! It resembled my usual method involving just parmesan & cooking liquid but offered deeper flavors thanks largely due its garlicky notes paired harmoniously against bright citrus tones from lemons themselves!
In hindsight though—I’d double down on zests next round since it left me craving even more brightness throughout every bite taken… That’s truly what makes these recipes shine—they’re incredibly straightforward yet allow room customization based upon personal preferences too!
Some days call out needing heavier doses EVOO + Parm while others might require lighter approaches focusing solely upon zesty elements instead—on those rare occasions where solitude reigns supreme—I’ll pile heaps upon heaps worth minced cloves without hesitation whatsoever either way nothing could ruin such an adaptable formula here !
< strong > Sour Cream-Based Sauce Hack #Two: A Surprising Twist!
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