Transfer remaining pepperoncini to food processor. Slice half of pepperoncini into thin rings and set aside.Cover and microwave until bubbling and fragrant, 30 to 60 seconds. Meanwhile, combine oil, garlic, anchovies, and pepper flakes in liquid measuring cup.Drain pasta and rinse under cold water until chilled. Add pasta and 1 tablespoon salt and cook, stirring often, until pasta is tender throughout, 2 to 3 minutes past al dente. Bring 4 quarts water to boil in large pot.Recipe adapted very slightly from Cooks Illustrated and Associate Editor Anne Petito (September 2018). This genius trick also makes for a handy fix for overcooked noodles: If you accidentally find yourself with gluey, gummy, not-at-all al dente pasta, you can save it by rinsing with cold water and then serving it cold with a very good dressing-ideal for picnics, potlucks, and desk lunches alike. This recipe serves a crowd, but if you have leftovers, they are excellent crisped up in a nonstick skillet, or used as the base for a pasta frittata, or just eaten cold straight out of the fridge-no stiff noodles in sight. You'll want to stir the arugula and basil in at the last minute, but even those can be washed, dried, and chopped ahead of time, then stored airtight with a damp paper towel to keep them perky. A thick Italian dressing (thanks to blending pickled ingredients like pepperoncini and capers with quick garlic oil infused in the microwave) coats the noodles and stays punchy even when making the pasta salad ahead. Through a process called retrogradation, the pasta naturally chills to tender and still-springy, not dry or stiff. The secret to getting the perfect texture in this Italian pasta salad is to overcook the noodles to well beyond the al dente (or “to the tooth”) we've long been taught to strive for.
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