Cooking Light, July 2009
My farfalle fell apart. And no, I didn’t overcook it. It fell apart even though I made it a little more al dente than usual. The last time I made farfalle it shredded to pieces, so I was trying to prevent that this time. Yeah, didn’t happen.
I didn’t have white balsamic. I thought I didn’t, but no. So, I mixed half white wine vinegar and half regular balsamic in the mini cuisinart. I tossed in the capers, shallots, and the mustard and set it to blend while I drizzled the oil in through the top. I think I added too much mustard, or it was the capers or something. It tasted very vinegar-y when I tasted it out of the cuisinart. However, when I tossed it with the pasta, tomatoes and cheese, it didn’t really seem too vinegar-y. Oh, and I didn’t have the fresh basil, either. It would be good with it. I don’t know that I would make this again. It was okay. I served it with chicken breasts sauteed in a pan.
Measuring cups and spoons
Medium mixing bowl
Saucepan for pasta