For two short years, we joked, we laughed and we sang. In short, my life was several notches nicer because they were in it. Then one of us moved back to India. It was much sadness.
But this post is not about them. It is about something even better :)
My room mate who moved to India recently visited us, and it was like old times again. Among other things, she remembered this white penne dish I used to cook back then, and asked me if I could recreate it for one of our communal dinners. Hmm. I had no idea what the recipe was. But I created something anyway. It was penne. It was white. It was delicious.
And this is how it goes:
Preparation Time: 30-40 minutes
Penne: 1 lb.
Salt: 4 Tsp
Cherry Tomatoes: 10-12
Garlic: 3 Cloves
Butter: 1/2 stick or 4 Tbsp
Milk/Light Cream: 1.5 Cups
Basil: 10-15 leaves
Paprika: 1 Tsp
Italian Seasoning: 2 Tsp
Salt: To taste
Mozzarella: A few slivers
Lemon Juice: To taste
To start with, take a large pan, and fill it with enough water to submerge the penne. Add salt and stir the water to dissolve as you turn up the heat to medium. Now add pasta and cook 11-13 minutes until al dente. Here's the trick to cooking delicious pasta. Ready?
Always add salt to the water when boiling the pasta. The water should be saltier than you like it. This way, when the pasta cooks, it absorbs some of the salt and the finished dish flavours are enhanced so much. Try it.
Melt butter on pan, then add the slivered cloves of garlic. When it smells like heaven, go ahead and add the cream/milk. When the milk begins to bubble a bit, add the cherry tomatoes and the chopped basil and other herbs/seasoning. Add a little bit of salt. Because the penne is salted already, you really won't much.