Best pasta so far — the basil leaves did it

Pasta

I was thinking of following Jamie Oliver’s “Classic Spaghetti” recipe, but I ended up combining the ingredients and instructions from his book Jamie’s Food Revolution and those in my instant spaghetti sauce’s tetra pack. And, unlike before, this time I used the casserole to cook the sauce, right after cooking the pasta in it (mine is a single-pit electric stove).

And pasta (which I cooked) never tasted that good. It was amazing!

I think the basil leaves did the trick. Their aroma is irresistible and exciting. The real tomatoes also helped. These two ingredients, by the way, were not required by the instant sauce’s recipe, but they were in Jamie’s and I already had them, so why not.

They made the difference.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s