Salt-As-You-Go Pasta
Serves: 4
Rowena Kautzer
1 January 1970
Based on User reviews:
45
Spice
48
Sweetness
53
Sourness
37
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
3 large
Shallot (chopped)Directions:
1
Bring 6 quarts water to a boil in a large pot; season with salt
2
The water should taste like ocean water, so keep adding salt until it tastes very, very saline (you should use around 1/4 cup)
3
Meanwhile, heat 1/4 cup oil in a large skillet over medium
4
Add shallots, garlic, and 1/2 tsp
5
Red pepper flakes; season lightly with salt
6
Cook, stirring occasionally, until shallots are translucent, about 4 minutes
7
Remove from heat and set aside
8
Remove florets from broccolini and cut into bite-size pieces
9
Slice stems into 1/2" pieces
10
Add to boiling water
11
Cook 1 minute, then, using a spider or slotted spoon, transfer to reserved skillet
12
Return water in pot to a boil and cook tubetti, stirring occasionally, until very al dente, 7–9 minutes
13
Drain, reserving 3/4 cup pasta cooking liquid
14
Add pasta and pasta cooking liquid to skillet, tossing to combine
15
Cook over medium-high heat, gradually adding 1 1/2 oz
16
Parmesan and tossing often, until pasta is al dente and liquid has reduced to form a thick, glossy sauce, about 4 minutes
17
Taste and season with more salt if needed
18
To serve, squeeze lemon wedges over pasta, drizzle with oil, and top with more grated Parmesan and red pepper flakes
19
Bring 6 quarts water to a boil in a large pot; season with salt
20
The water should taste like ocean water, so keep adding salt until it tastes very, very saline (you should use around 1/4 cup)
21
Meanwhile, heat 1/4 cup oil in a large skillet over medium
22
Add shallots, garlic, and 1/2 tsp
23
Red pepper flakes; season lightly with salt
24
Cook, stirring occasionally, until shallots are translucent, about 4 minutes
25
Remove from heat and set aside
26
Remove florets from broccolini and cut into bite-size pieces
27
Slice stems into 1/2" pieces
28
Add to boiling water
29
Cook 1 minute, then, using a spider or slotted spoon, transfer to reserved skillet
30
Return water in pot to a boil and cook tubetti, stirring occasionally, until very al dente, 7–9 minutes
31
Drain, reserving 3/4 cup pasta cooking liquid
32
Add pasta and pasta cooking liquid to skillet, tossing to combine
33
Cook over medium-high heat, gradually adding 1 1/2 oz
34
Parmesan and tossing often, until pasta is al dente and liquid has reduced to form a thick, glossy sauce, about 4 minutes
35
Taste and season with more salt if needed
36
To serve, squeeze lemon wedges over pasta, drizzle with oil, and top with more grated Parmesan and red pepper flakes