No Sauce Pasta
No sauce pasta, as the name implies, is an easy to prepare noodle dish that is made without tomato sauce. It is a favorite pasta and for a few good reasons: The preparation is very simple, it requires only a few ingredients, and is ready to eat in a short period of time. When cooking may seem daunting, this meal, despite its simplicity, is flavorful, exceptionally satisfying, and a better alternative to takeout.
Only a few ingredients are necessary to make no sauce pasta; garlic, olive oil, hot pepper flakes, and cheese. The best choice for this dish is Parmigiano Reggiano aged for 2 years. More expensive, about $19 per pound than the typical Parmesan cheese, however, there is no substitute for its sharp, nutty, and savory taste. Additionally, Parmigiano Reggiano leaves the palate feeling refreshed.
Backstory. With this recipe, I imagined myself a culinary vanguard and with great excitement, I shared the news about this “creation” with Giovanni, my friend’s brother. “Ah, lo chiamo aglio, olio e pepperoncino. (Ah, we call it garlic, oil, and hot pepper flakes.) We eat this all the time here, in Italy” he nonchalantly said.
I was speechless. I thought myself to be a culinary vanguard with this dish, but instead, I am now humbly aware the Italians already stirred that pot, before me, and probably by several hundred years. I like adding sautéed onions and fresh parsley. The latter ingredient, however, is nontraditional and therefore, allows me to adjust a miniature tiara on my head.
In Italy, no sauce pasta is part of the first-course which would precede a meat dish.
Parmigiano Reggiano comes from Italy. An imported cheese bearing that name was for sale at a local supermarket. After inquiring about the country of origin, the deli guy offered the name of a nation on the North American continent which is not exactly, Parma, Reggio Emilia, nor Bologna. These are the regions in Italy, which officially produce this cheese.
Spread Love, Cheer, and Peace, insha’Allaah.