Recipe #8 OPOS Cookbook Project: Pasta
As much as the name “Alfredo” sounds intimidating and complicated, the OPOS Pasta Alfredo is the easiest pasta I have made in my life. Cooking this pasta changed the way I looked at pasta making forever.
Let me explain – The traditional pasta cooking involves, cooking the pasta first in salted boiling water “al dente” or in simple english, cooked so as to be still firm when bitten. This step needs supervision otherwise you end up with a plate of “glue” ! Then, you make the sauce with a lot of fanfare. Just like in some Hollywood movies, in a trendy wood and glass kitchen, stirring a pot of sauce, licking off some from a wooden ladle and blowing kisses the italian way. However, if you have a life like me, where you come back home from work in sweltering humidity in mid May and just want to plop on the bed and die…but wait, there are couple of hungry souls to be fed…here is the perfect recipe for you.
How I made OPOS Pasta Alfredo,
In a 2 litre PC, I soaked the pasta in water (just enough to cover pasta) for just about 5 mins. This step is only applicable if you are using hard wheat pasta. Normally, the Indian brand pastas are made with soft wheat and you do not need to soak them. But if you are using some imported variety you will be better off soaking them for a few minutes. You can choose any type of Pasta that is available to you like macroni, spaghetti or penne. Here I am using the Del Monte brand Spirali pasta.
Retain the water, to this add 2 teaspoons of butter and 1 teaspoon of salt and cook on high flame (1400w in induction) for 4 whistles or 3 minutes. Skip the salt if you are using salted butter. If you can lay your hands on one of those herbed butters, they work great for this recipe.
I let the pressure settle down by itself before opening the PC even though the original recipe calls for releasing pressure manually. I do this to make sure, the pasta is a tad bit overcooked as my daughter prefers the softer version. Now, fluff up the pasta and mix in 1/4 cup grated cheddar cheese and 1/4 cup thick cream.
I generally mix in some some dried italian seasonings like oregano, basil and chilli flakes to suit our palate.
Now that I made dinner in less than 5 minutes, I have some time do some fancy food decorations. I made some cheese and tomato peel crispies to decorate the pasta. Learn how to make them by clicking the link below: