Presenting the perfect treat that is sure to be a hit at any event; simple and yet stunning. Imagine this: an explosion of taste which sends one’s tongue spinning with excitement and everyone who has a fortune of having it, reacts with joy mixed with astonishment. What do you think makes this cooking magic? Three ordinary ingredients handled like a professional chef would. Yes, only three ingredients for all of them. Get ready to have your mind blown by this culinary phenomenon.
This is one of those rare things in life where we get to appreciate the beauty in simplicity among many recipes which tend to over complicate things unnecessarily. Extraordinary creations often defy greatness that requires complexity as shown here too. Less can truly be more if we take into account how well three different elements are selected and made to work together equally without overpowering each other but still creating harmony between them all. However, do not underestimate its simplicity since this dish is full of flavors that will make people ask for another round.
Picture this: a lively party teeming with talk and laughter, excitement in the air as people wait expectantly for the big reveal. Then – just one bite – and silence falls on the room as taste buds are woken up by a burst of flavors. Guests start murmuring in disbelief, looking at each other with widened eyes: can something so delicious really be made with only three ingredients? Yes, it can be done; every mouthful is proof enough.
But maybe what makes this recipe truly magical isn’t just how it tastes but what it does to people. Strangers become friends around it, their differences forgotten in shared awe at its greatness as an art piece crafted from food. In our world of ever-increasing intricacy-seeking tendencies, such simple pleasures remind us about happiness hidden right under our noses. So when next time you want to make everyone’s jaws drop at once during some celebration think of those three magic components that can work wonders together!
Ingredients:
12 oz (340g) pasta
1/4 cup oil from olives
4 cloves minced garlic
1/2 cup dry white wine (like Pinot Grigio)
1 cup chicken broth or vegetable broth
1 teaspoon red pepper flakes (or to taste)
1 teaspoon dried oregano
Salt and freshly ground black pepper, to taste
About a cup of halved cherry tomatoes.
A bell pepper sliced into thin strips.
About half a cup of mushrooms, sliced.
A bit of fresh basil – I usually chop up about a quarter of a cup’s worth.
To serve: Grated Parmesan.
Instructions:
According to the directions on the package, boil pasta until it is al dente, then drain and set aside.
In a large frying pan with a wide diameter, heat some olive oil over medium heat.
Pour white wine into the skillet; let the alcohol evaporate for about 2 minutes.
Add chicken or vegetable broth to the skillet along with red pepper flakes, dried oregano, salt and black pepper; stir well.
Add cherry tomatoes, sliced bell pepper and sliced mushrooms; cook for 5-7 minutes until vegetables are tender and flavors blend together.
Toss cooked spaghetti gently in sauce with vegetables until coated evenly; cook another 2-3 minutes so that noodles can absorb some of sauce.
Take off from heat then sprinkle fresh basil over top of noodles.
Serve hot garnished with grated Parmesan cheese.
