Linguini con Pomodoro Fresco and Two Curries
Linguini w. Salas di Pomodoro Fresco and Sauteed Kale
Microwave the pasta briefly to get the chill out. Microwaving them in a bowl with a tiny bit of water and a lid is good. Add the starchy water with the noodles in the next step.
Large shares should proceed in batches:
Heat the sauce large sauté pan. Allow the sauce to simmer gently 2 minutes adding a very little bit of water from rinsing the sauce jar. When hot add the pasta. Wrap the pasta through the sauce with tongs or other utensil using a 'twisting' or turning motion. Allow to heat through and simmer all together 2 or so minutes, stirring often. Serve and top with parmesan or other hard cheese if desired. Ignore the 'eggplant or meat' reference. This is an archived video.
Heat a little oil in a sauté pan. When the oil is hot but not smoking add the greens. Turn them with a utensil , season with a little salt, fold again and serve when bright and wilted.
Serve together side by side.
Saag Aloo, Curried Green Lentils and White/ Brown Basmati Pilaf
Heat a little oil in a sauté pan. When hot add the rice. Toss. Allow to get hot and brown a little on the bottom of the pan. Toss again, dress with a little butter or extra oil. Serve.
Heat each curry separately and gently. Allow to simmer - a lid helps and you may need to add a splash of water to thin it slightly. Simmer 2-3 minutes and serve atop the rice.
Comments