/ck/ - Food & Cooking

aglio olio is the greatest dish of all time

try and find anything as easy, fast and cheap to make that tastes half as good, you CANT

What are some really good pasta dishes that do not use tomato?

>aglio e olio
is practically a mother sauce for me at this point. I love diversifying from here. Probably the first dish that helped me understand what "just cooking" really means as I figure out new ways to add and time ingredients.

Anyone have any really great not-tomat sauces?

All right /ck/ it's that time again.

What are your every day dishes? Your go to meals during the week that you enjoy cooking, and anything else you enjoy creating.

Let's share tips, recipes, and ideas on how to make the staple dishes that see us through the week.

Weekend recipes and slow cooks welcome, anything you love making.

Shitposters also welcome but try and post a recipe in between the bantz you fags.

>>13057259
more salt, more parm, more red pepper, more fresh parsley

mostly more salt and parm. done properly this is a very savory dish

aglio e olio
cacio de pepe
etc.

I make a lot of sauces. You're missing out of you just make one type.

>>12973815
fpfaggotp

>>12743549
>dear /ck/ I don't like something

hey OP, here's a base for you

2 cans stewed tomatoes, drained
1/4th cup olive oil (I use a lot more, you do you)
7 cloves garlic
1tbsp basil
1tbsp oregano
1 tsp marjoram
1 tsp red pepper flake
1 pat of butter
salt and pepper to taste
parmesan to taste

heat olive oil in sauce pan
chop garlic toss in oil
add red pepper flake
simmer in oil for 1 min, just try not to burn it
pour in drained cans of tomatoes
add in herbs
stir once, bring to a boil, reduce and simmer 20 minutes
add in pat of butter, stir, and simmer for 5 minutes

This is a really great and basic base sauce tomat to start with. I recommend you do this and serve with broccoli and a steak for your protein. Try it once for sure and use a lot of salt, pepper, and parm at the end. It's really good I promise. Once you have this down experiment with the types of pasta and ingredients. I prefer rigatoni as it is the superior pasta.

Adding sausage or beef to this same recipe is simple. I typically drain beef but I will leave the rendered fat from sausage and just add less olive oil.

Garnish with fresh basil. wala. I get bored with ragu or bolognese but I never get bored with aglio e olio. Sometimes I do it straight sometimes I'll add a little to it.

use lots of fresh parsley

It's that time again /ck/. What's your main dish? That daily driver that you love and cook for yourself. Or the one that you feel the most mastery over.

pastas are pretty easy to get into.

cook 1 lb of pasta al dente (that means still a little firm)
1/2 cup of olive oil
7-10 cloves (pieces) of garlic sliced
red pepper flake
simmer for 2-3 minutes (until the garlic is golden, don't burn it)
strain the pasta but leave it a little wet (the water is starchy which helps the sauce)
finish the pasta in the oil (pour it into the sauce pan and stir it up, let it sit for 5 mins)
add a mountain of fresh parm
chop up some parsley and throw it in

so cook garlic in oil, put pasta in it, add parm and parsley. salt the hell out of this dish it's delicious.

>>10974083

He's a normal person who succeeded beyond their own capabilities. He displays humor with a mild wit, and is a great home cook. At no point does The Babish pretend to be more than he is. At every turn he celebrates what he does and is rewarded by success from this.

If I was a failure I'd hate him too.

I'm making pasta algio e olio for dinner. Have half a rotisserie chicken left over in the fridge.Thinking it might be good to add to the oil maybe halfway. Think this is a good idea?

Sausage gravy and biscuits in close second