buttered noodles for frances – smitten kitchen

Some strategies to more department out the taste listed here: brown the butter ahead of including the pasta insert minced garlic to the butter and cook it until finally just scarcely golden at the edges minced contemporary parsley, chives, or basil on best crushed salted pistachios, thinly sliced scallions, grated parmesan or pecorino, and several grinds of black pepper stirred in the conclusion. Or we can just allow buttered noodles be buttered noodles, and proceed underneath.

Provide a substantial pot of salted drinking water to boil and increase noodles, cooking them to just the tiniest little bit underneath carried out, about 30 seconds to 1 minute early. In advance of you drain them, reserve 1 cup of the cooking h2o. Drain the noodles. Soften 5 tablespoons of the butter in the vacant pot. [Here is where you’d brown it, or cook in garlic, should you wish.] Add the drained pasta and most of the reserved cooking water. Prepare dinner them with each other above medium-large heat, stirring regularly, till all but a skinny puddle of butter-h2o has absorbed and the noodles are nicely coated, splashing in much more cooking h2o as necessary to preserve things relocating. Time with salt, as essential. Transfer the noodles to a serving bowl, scraping all of the buttery gloss at the base of the pot around the noodles, and complete the bowl the last tablespoon of butter, allowing it melt in excess of the noodles. Insert a couple of flakes of sea salt [or any of the other ingredients listed above, if you wish] and dive correct in.