Comments on: Parsley Pasta

By: Ereina A.

Ereina A. — Mon, 29 Dec 2014 23:43:00 +0000

Our young family of five loved this dish! Thank you!

By: lauramariegunn

lauramariegunn — Wed, 13 Nov 2013 12:28:00 +0000

was desperate for a meal tonite, this was perfect!

By: kat

kat — Tue, 29 Oct 2013 21:40:00 +0000

Perfection. Last night I made spaghetti al limone with chives (usually with basil). Simple rules. Thanks, I love what you do.

By: Marc Matsumoto

Marc Matsumoto — Mon, 28 Oct 2013 14:09:00 +0000

HI Channon, adding salt to water actually increases the boiling point, that's why common wisdom says you add it when you boil vegetables (higher temperature = faster cooking = more vibrant color). The problem with this is that you have to add a tremendous amount of salt to effect the boiling point by just a few degrees (not enough to make a significant difference). As for the rolling boil theory, when you add salt to boiling water, it makes the water boil more vigorously until the salt dissolves, this is because the crystals of salt add more nucleation points for the water vapor to form (you can see the same effect happen by adding salt or sugar to a glass of beer). The reality is that adding salt makes what you cook taste better (whether it's vegetables or pasta), so while their reasoning may be inaccurate, the end result is that cooking with salt in the water makes for a better tasting product.

By: the indolent cook

the indolent cook — Mon, 28 Oct 2013 07:31:00 +0000

Love the simplicity of this, and the fried egg on top definitely adds a bit of pizzazz!

By: channonmelissa

channonmelissa — Sun, 27 Oct 2013 22:28:00 +0000

Very lovely and simple recipe. Thank you for all your creativity and inspiration! I just picked up a cookbook that focuses on the Italian philosophy "the more you spend, the worse you eat." This seems fitting. Someones you can just use what you have! One thing I am wondering about is why you salt the water before bringing it to a boil. Working in Italian restaurants, I learned that the salt is mostly there to help keep a rolling boil going after you add the pasta, but it only works if you get the water boiling before adding the salt. In this way, as the temperature drops from adding the pasta, the water will still "roll" because the salt has lowered the boiling point. This also requires a generous amount of salt. Any thoughts?

By: Becca @ Amuse Your Bouche

Becca @ Amuse Your Bouche — Sun, 27 Oct 2013 14:08:00 +0000

This looks yummy! Great idea to serve it with a fried egg on top, I bet it's gorgeous when the yolk breaks onto it!

By: annie

annie — Sun, 27 Oct 2013 02:33:00 +0000

With the abundance of parsley in the garden at this time, this will definitely be one of our meals this week. Oh So deliciously simple:) Thank you for sharing:)