Out of time but need a yummy sauce for those leftover noodles you made? Here is a very quick and easy, last-minute oil and wine sauce for your pasta!
I was not good at all about snapping some photos, so you’ll have to forgive me! I’m still new at this and am still getting my “feet wet”. Anyways, back to the reason why I’m writing this! Here is the recipe: (NOTE: The quantities are approximate! Another habit of mine, I do not measure anything. I mean literally ANYTHING! Just throw stuff together, test it and change accordingly!)
Olive Oil, White Wine Sauce
- 1 (17 oz) bag of your favorite Pasta (I used Casarecce)
- 1/2 cup Olive Oil
- 1/4 cup White Wine (I used a cooking wine since we don’t have many white wines, but next time I’ll make it with some real good white wine!)
- 1 clove of garlic
- 2 Tbls Butter
- 2 Tbls Flour
- 1 1/2 cup Milk
- 1 – 2 Tbls Oregano, Provence, Basil, (any other Italian herbs you just love! I love Parsley on pasta, and will probably add that next time!)
- Dash of Salt
- 1 1/2 – 2 cups of Parmesan
- Boil water and cook pasta according to package directions. (Casarecce is 11mins)
- Heat the oil and wine on medium heat. Add the garlic, and sauté. Do NOT do this on high. The garlic will burn. Trust me, I’ve made that mistake before!
- Add the butter, flour, milk, herbs, and salt. Let this get almost to a boil. But DO NOT let it boil.
- Once the sauce is heated, add the parmesan. Make sure you whisk, or beat, the cheese so it does not clump up. Trust me. You do not want your younger siblings complaining that their noodles have “nasty chunks of stuff” on them.
- Once the sauce is heated, and tastes just the way you want it. Pour on pasta and stir.
- Serve and Enjoy!
Being Italian: serve with Parmesan cheese for the top!