해먹으리(Hemogry) - Marco Pierre White's Perfect Pasta
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Marco Pierre White's Perfect Pasta
BBC Maestro
Recipe organized by AI
Cooking Time 15Min
🥕 Ingredients
Beef Ragu Sauce1cup
Tagliatelle Pasta1serving
Parmesan Cheeseappropriate amount
Olive Oilappropriate amount
Fresh Basil1bunch
Cherry Tomatoes1cup
Spaghetti1serving
Saltappropriate amount
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✍️ Notes
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🍳 Steps
1. Cooking Pasta Pomodoro
The secret to cooking pasta is to use a large pot of water.
Add a generous amount of salt to the boiling water. No olive oil is needed.
Salt appropriate amount
Add the spaghetti to the boiling water and stir to prevent it from sticking.
Spaghetti 1serving
While the pasta is cooking, add halved cherry tomatoes to a hot pan to start the sauce.
Cherry Tomatoes 1cup
Once the pasta is cooked al dente, drain it thoroughly in a colander.
Add a generous amount of fresh basil to the tomato sauce in the pan.
Fresh Basil 1bunch
Add the drained pasta directly into the pan with the tomato and basil sauce.
Toss the pasta and sauce together to ensure the pasta is well-coated.
Plate the pasta.
Drizzle a small amount of olive oil over the pasta.
Olive Oil appropriate amount
Sprinkle with Parmesan cheese.
Parmesan Cheese appropriate amount
Garnish with more fresh basil leaves before serving.
Fresh Basil appropriate amount
2. Cooking Tagliatelle with Beef Ragu
Bring a large pot of water to a boil and season it well with salt.
Salt appropriate amount
Add tagliatelle pasta to the boiling water and stir. Cook for one minute less than the package instructions.
Tagliatelle Pasta 1serving
In a separate pan, gently heat the beef ragu sauce on the edge of the stove to warm it through without reducing it.
Beef Ragu Sauce 1cup
Drain the cooked pasta thoroughly.
Add a small amount of olive oil to the drained pasta to prevent sticking.
Olive Oil appropriate amount
Add the pasta to the pan with the warm ragu sauce.
Toss the pasta and sauce together until the pasta is completely coated.