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this post was submitted on 12 Aug 2023
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Asklemmy
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Pasta aglio, olio, peperoncino.
Literally "pasta with garlic, oil and chili peppers": easy to learn, hard to perfectionate.
One of my favorites and I’m actually making it tonight, with a different take on it than I’ve tried before: https://www.instagram.com/reel/CvsJcUmuDlO/?igshid=MzRlODBiNWFlZA==
Dice some good tomatoes into that, add a little basil and sautee until the skin splits from the fruit and you have my go to dish, pasta pomodoro
They're different preparations, even if ingredients might be similar the order you do stuff changes radically the end result.
Cusine is not mathematical addition, it's a chemical reaction