LINGUINE WITH BRAISED GARLIC AND BALSAMIC VINEGAR
Comfort food that looks simple and tastes complex.
2 T extra-virgin olive oil
8 large cloves garlic, cut into 1/4-inch dice
6 quarts salted water
1 pound dried linguine
Salt and freshly ground black pepper to taste
1 to 1 1/2 cups freshly grated Italian Parmigiano- Reggiano cheese
8 to 10 t balsamic vinegar
1 t brown sugar
In a large heavy skillet, heat 2 T oil over medium-low heat. Add the garlic, lower the heat lowest possible setting. Cook, covered, 5 minutes. Uncover and continue cooking over lowest possible heat 8 minutes, or until garlic is barely colored to pale blond and very tender. Stir it frequently with a wooden spatula. Do not let garlic turn medium to dark brown, as it will be bitter.
As garlic braises, bring salted water to fierce boil, and drop in pasta. Stir occasionally. Cook only a few moments for fresh pasta, and up to 10 minutes for dried pasta. Taste for doneness, making sure the pasta is tender but still firm to the bite. Spoon about 3 tablespoons of the cooking water into the cooked garlic just before draining the pasta. Drain in a colander. Combine the balsamic with the brown sugar.
Remove the garlic from the heat and add the hot drained pasta. Toss with two wooden spatulas. Season with salt and pepper. Now toss with all of the cheese. Turn into the heated serving bowl. As you serve the pasta, sprinkle each plateful with a teaspoon or two of the vinegar. |
