Hey, ManMade. My name is Stephen Cusato (you can call me Steve), and I'm the host of Not Another Cooking Show. I'm excited to collaborate with the ManMadeDIY.com team to show you how to step your game up in the kitchen. And we're going to start with this specialty of mine right here: the easiest, most practical, most delicious way to make fresh tomato sauce in less than 30 minutes any night of the week. This is my Weekday Sauce.
When we were young men, we turned to boxed pasta and jarred sauce as a crutch. It was cheap, it was filling, it was hard to screw up, and, it was good enough.
But it's time to liberate pasta from the fallback of the less mature. To take back covering the starch in piles of flavors that cover its lackluster...uh, ness. In Italy, pasta courses are about the noodle, not the sauce. In fact, they refer to whatever get's mixed into the pasta as "a condiment" - just a little some extra to highlight the excellence of what's already there.
Done right, a good pasta dish doesn't need to be drowning in sauce. Done right - pasta stands on its
Your kid is sick; your wife has a late meeting; the two-hundred dollars in groceries you bought last weekend was ephemeral. Enter: spaghetti aglio e olio. Spaghetti with garlic and olive oil. Sounds almost pointlessly simple, but if you make it right, it's deceptively good. Fast, easy, and you always have the ingredients on hand. Here's how:
ManMade Spaghetti Aglio e Olio
- 1 lb. dried spaghetti
- Olive Oil (the better, the better)
- Garlic (fresh if you can; I always keep a jar of minced garlic around just in case)
- Chopped Parsley (optional but makes a noticeable difference)
Every man should have at least one amazing meal he can cook (and probably more like 3-5), and while it actually is possible to screw up spaghetti or pasta, I think it's the best one to master. A good pasta can be paired with a nice salad to begin, a good bread on the side, and great wine to round it out. But if it's going to be a signature starting dish, why not go the extra mile and do it all from scratch?
At first glance, those of us without kids may take a look at these brightly colored pasta noodles and say, "When would I ever do that." That's what I did, of course. And then I thought about it...and thought about it...and then the question soon became, "When would I not?"
So we all probably made our fair share of macaroni art when we were kids. Remember? You'd glue pieces of pasta to a piece of paper and excitedly proclaim it was a portrait of Ninja Turtle (or maybe that was just me)? Well Eliza Tyrrell has raised the bar for macaroni art with her undulating pasta sculptures.
I looooove eating fresh pasta. It takes on the sauce or condiment in a totally different way, it cooks in a minute or two, and turns a basic meal into something plenty special.
But, I don't love, or even like, making fresh pasta at home. The traditional "well method" makes a huge mess, and dealing with the mile long pieces of pasta is really tough for a single person.
So, I'm totally in love with this super easy, totally-worth-your-time method: