{"id":1647,"date":"2018-09-25T03:54:48","date_gmt":"2018-09-25T03:54:48","guid":{"rendered":"https:\/\/in.nau.edu\/peer-jacks\/?p=1647"},"modified":"2018-09-25T03:54:48","modified_gmt":"2018-09-25T03:54:48","slug":"how-to-cook-pantry-pasta","status":"publish","type":"post","link":"https:\/\/in.nau.edu\/peer-jacks\/how-to-cook-pantry-pasta\/","title":{"rendered":"How to Cook: Pantry Pasta"},"content":{"rendered":"<p><span style=\"font-weight: 400;\"><em>My name is Ellen Nagaoka and I am <strong>addicted<\/strong> to watching cooking videos on Youtube<\/em>. I wouldn\u2019t necessarily call this addiction problematic because it does lead me to cooking some delicious dishes.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Recently I stumbled upon a Bon Appetit video called \u201cAndy Makes Pantry Pasta.\u201d In the video Andy describes it as an easy pasta dish you can make with ingredients you probably already have in your pantry. The dish is really simple to make and takes about 30 minutes. <\/span><\/p>\n<p><span style=\"font-weight: 400;\">The simplicity of the dish also allows for creativity, you can add or subtract ingredients as you please. For example I don\u2019t like parsley so I opted out of it, but I really like spicy food so I added more red pepper flakes. You could also add different herbs to it like basil or you could saute some spinach in it for some added texture and color. Show off your creative side and have fun with this dish!<\/span><\/p>\n<p><span style=\"font-weight: 400;\">To make the dish:<\/span><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-1649 aligncenter\" src=\"https:\/\/in.nau.edu\/wp-content\/uploads\/sites\/176\/blogpic2-8-464x348.jpg\" alt=\"\" width=\"377\" height=\"283\" \/><\/p>\n<ul>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">12 oz spaghetti or any long pasta <\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Salt (I like kosher salt the best)<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">4 cloves garlic, thinly sliced<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">\u00bc cup olive oil, extra for drizzling<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">1-2 packets of red pepper flakes<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">1 cup finely grated parmesan <\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">4 tbsp unsalted butter, cut into pieces<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Black pepper <\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">\u2153 cup finely chopped parsley (I leave this out)<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">1 tbsp lemon juice<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Lemon zest (optional)<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">Steps:<\/span><\/p>\n<ol>\n<li><span style=\"font-weight: 400;\">Boil water and add salt. Remember your pasta water should be as salty as the sea, so add more salt than you think. Add the pasta and cook 3 minutes less than the box saya. You want it to be very al dente.<\/span><\/li>\n<li><span style=\"font-weight: 400;\">At the same time add olive oil to a large pan or pot, it\u2019s up to you, and add sliced garlic. Cook until garlic browns, this takes about 4 minutes.<\/span><\/li>\n<\/ol>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-1648 aligncenter\" src=\"https:\/\/in.nau.edu\/wp-content\/uploads\/sites\/176\/blogpic1-12-464x348.jpg\" alt=\"\" width=\"387\" height=\"290\" \/><\/p>\n<p><span style=\"font-weight: 400;\">3. Add in the red pepper flakes and cook for another minute. <\/span><\/p>\n<p><span style=\"font-weight: 400;\">4. Add in 1 \u00bc cup of the pasta water (this helps create and emulsified sauce) and the parmesan cheese. Stir until melted, about 1 minute. <\/span><\/p>\n<p><span style=\"font-weight: 400;\">5. Add in the pasta, I like using tongs putting the pasta in directly from the pot. Add the <\/span><span style=\"font-weight: 400;\">butter and lots of black pepper. Stir until the butter is melted and a thick sauce is created.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">6. Remove from heat and add the lemon juice and zest if using. <\/span><\/p>\n<p><span style=\"font-weight: 400;\">7. Divide between two bowls, add and olive oil drizzle and extra parmesan, if desired. <\/span><\/p>\n<p><span style=\"font-weight: 400;\">8. Eat and enjoy!<img loading=\"lazy\" decoding=\"async\" class=\"wp-image-1650 aligncenter\" src=\"https:\/\/in.nau.edu\/wp-content\/uploads\/sites\/176\/blogpic3-3-464x348.jpg\" alt=\"\" width=\"383\" height=\"287\" \/><\/span><\/p>\n<!-- shortcode-block-quote -->\n<div class=\"shortcode-block-quote shortcode-block-quote--right\">\n    <div class=\"shortcode-block-quote__inner-container\">\n        <span> Ellen N. <\/span>\n    <\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"<p>My name is Ellen Nagaoka and I am addicted to watching cooking videos on Youtube. I wouldn\u2019t necessarily call this addiction problematic because it does lead me to cooking some delicious dishes. Recently I stumbled upon a Bon Appetit video called \u201cAndy Makes Pantry Pasta.\u201d In the video Andy describes it as an easy pasta [&hellip;]<\/p>\n","protected":false},"author":368,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_relevanssi_hide_post":"","_relevanssi_hide_content":"","_relevanssi_pin_for_all":"","_relevanssi_pin_keywords":"","_relevanssi_unpin_keywords":"","_relevanssi_related_keywords":"","_relevanssi_related_include_ids":"","_relevanssi_related_exclude_ids":"","_relevanssi_related_no_append":"","_relevanssi_related_not_related":"","_relevanssi_related_posts":"","_relevanssi_noindex_reason":"","footnotes":""},"categories":[208,12],"tags":[4,186,210,209,7,9,10,211,11],"class_list":["post-1647","post","type-post","status-publish","format-standard","hentry","category-cooking","category-mentor-blog-posts","tag-blog","tag-college","tag-cooking","tag-food","tag-mentor-blog-post","tag-nau","tag-northern-arizona-university","tag-pasta","tag-peer-jacks"],"_links":{"self":[{"href":"https:\/\/in.nau.edu\/peer-jacks\/wp-json\/wp\/v2\/posts\/1647","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/in.nau.edu\/peer-jacks\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/in.nau.edu\/peer-jacks\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/in.nau.edu\/peer-jacks\/wp-json\/wp\/v2\/users\/368"}],"replies":[{"embeddable":true,"href":"https:\/\/in.nau.edu\/peer-jacks\/wp-json\/wp\/v2\/comments?post=1647"}],"version-history":[{"count":0,"href":"https:\/\/in.nau.edu\/peer-jacks\/wp-json\/wp\/v2\/posts\/1647\/revisions"}],"wp:attachment":[{"href":"https:\/\/in.nau.edu\/peer-jacks\/wp-json\/wp\/v2\/media?parent=1647"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/in.nau.edu\/peer-jacks\/wp-json\/wp\/v2\/categories?post=1647"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/in.nau.edu\/peer-jacks\/wp-json\/wp\/v2\/tags?post=1647"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}