Randy R wrote:Anyway, does anyone have, or would anyone admit to knowing recipes that are good and require little or no cuisine talent to make?
Good question. I mean there's the je ne sais quoi
, creative, inspired part of cooking which, I guess, cannot be learned, and then there's technique, i.e. the mechanics. One can probably survive without the former, but without knowledge of the latter, one is dead in the water ... or at least not eating well, so I really don't think that there is any foolproof cooking. Nonetheless, my recommendation:
Easy Spaghetti Aglio Olio (Spaghetti "a-yule")
(1) Lb. long pasta (whatever you like)
(1/4) Cup extra virgin olive oil
(6) Cloves garlic (finely chopped)*
(1/2) Cup finely chopped fresh parsley**
(1/2) Cup shredded fresh basil**
Red chile flake to taste (Optional)
Salt to taste
Pepper to taste***
1. Pour olive oil into large bowl.
2. Put garlic in bowl.
3. Put chile flake in bowl (Optional).
4. Boil pasta in salted water to desired doneness.
5. Drain pasta, but DO NOT rinse.
6. Put steaming hot pasta in bowl with oil and garlic.
7. Toss with parsley, basil, salt, and pepper.
8. If dry, put in a little more olive oil.
9. Sprinkle with your favorite cheese and eat.
* To make this easier, you can buy pre-minced garlic.
** Dry parsley and basil will do for the genuinely lazy.
*** Use white pepper if you want don't like black specks.
This recipe can be modified in a plethora of ways, i.e. toss in some clams and a little clam liquor into the bowl for instant spaghetti alle vongole
. Some folks have been known to include some tuna or shrimp. And then there's olives or capers etc. and so on. The point here is that the hot pasta cooks the ingredients which you'd like cooked right in the bowl with very little chance of failure ... unless you don't know how to cook pasta which brings us back to technique.