Spanish alchemy pasta
Pasta and macaroni
Italian cuisine
This pasta is magic. I’m a pasta magician, and I don’t even know how it works. How do such simple, inexpensive ingredients turn into such a rich, flavorful, melt-in-your-mouth pasta? After a trip to Spain, I adapted an Adam Roberts pasta dish (sundried tomatoes + cannellini) with some Spanish touches. I love how the breadcrumbs get electric red with the rendered fat from the chorizo, and the garbanzos give the whole thing such heft and flavor. I don't know about turning iron into gold, but,man, this dish is alchemy.
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