The penne pasta was cooked off and laid out on large trays to cool. After it cooled, it was loaded into large plastic containers and kept until dinner time. When we were ready to make an order of pasta, we could drop a handful of pasta into a fryer basket, then add a handful of arugula and dunk the basket into the large bath tub-esque kettle. Once the arugula was wilted and the pasta was hot, we tossed them with hot tomato sauce and seasoned with salt and pepper. The tomato pasta was topped with creamy little cubes of fresh mozzarella and shredded parmesan then a garlic bread was placed in the pasta to stand straight up.
The garlic bread was made by slicing a crusty baguette into thin slices. Then garlic and olive oil were heated in a sauce pan over low heat for about 15 min, until the oil released a wonderful smell but the garlic was not browned at all. Season the garlic oil mixture with salt, then spread on the bread and arrange flat on a sheet tray. Bake the garlic bread at 350° F for about 10-15 minutes, until golden and crispy.
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