When it comes to Pasta, there’s a right way and a wrong way to go about it.. To start off right, regardless if your cooking spaghetti noodles, rigatoni, bow tie pasta or penne, an absolute MUST is a very roomy large pot filled with lots of water. The pasta will need plenty of space while cooking or else it will be much more likely to clump together.
Next, you want the water to be at a rolling boil because when the pasta is added it will cool off the temperature of the water and must be kept on high heat to get the water back up to a boil quickly. Some (meaning most) will say to season the water by adding salt but this is completely up to you. If you are trying to cut some sodium out of your life, then by all means, skip the salt in the cooking water.
Never cover with a lid after adding the pasta, as you will end up steaming the noodles and achieve a gummy texture. Unless you’re into that sort of thing- ha! Lastly, simply check the pasta for al dente tenderness, drain, and then finish cooking with your favorite sauce.
Why go through the trouble of explaining all that? Why not just serve you up some great pasta at Bread and Porridge, you might be thinking? Well, that is also part of the plan, of course, but we do also like to give you, our readers, faithful customers, members of our community, something to take away besides a great meal on the occasions that you come see us. We would like you to gain a ‘lil something extra whether it be a cooking tip, some health and nutrition information, or just a tidbit of history!
But let’s get to OUR delicious pasta dishes! There’s nothing quite like a nice portion of pasta with a great sauce and all fixin’s that lend to the unique quality of each dish. Here at Bread and Porridge, some of our most popular pasta dished include:
Tomato Basil Pasta which has Spaghetti or angel hair, chopped Roma tomatoes, fresh basil, garlic, white wine, Kalamata olives, & extra virgin olive oil.
Penne Primavera, made with today’s fresh vegetables, penne pasta, extra virgin olive oil & Parmigiano Reggiano.
Pasta Con Pollo, consisting of Spaghetti or angel hair, chopped Roma tomatoes, fresh basil, garlic & hot grilled-to-order chicken breast.
Next, our Fettuccini Alfredo Classically made with Parmigiano Reggiano, heavy cream, and freshly grilled chicken breast.
Our Fettuccini and Sauteed Chicken Breast has Chicken breast in a mild pesto cream sauce made with goat cheese, mushrooms, red roasted peppers & fresh basil.
A real American Cajun treat is the New Orleans Pasta, A New Orleans style Penne pasta made with bell peppers, Cajun Andouille sausage, Roma tomato, garlic & jalapeno.
Whatever your own signature favorite might be, we are sure to satisfy your pasta cravings! We hope to see you soon to try our take on any pasta dish that has been on your mind!