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Pasta with garlic and sour cream

by Gonzo Granzeau

I make most of my recipes up by just guessing.  I might do research on a technique, but most of it is just years of watching cooking shows and guessing. :)  #norecipe is my favorite one.  This started because of a mincing technique i saw on youtube on garlic where you smash it, chop it (which I was already doing), but then smash it again to make it a paste.

Anyway, this was so good for me that it is the first recipe I'm recording officially on the website, and not just on my Instagram (https://www.instagram.com/goninzo/), which is normally filled with sandwiches, salads, and eggs.  I'm pretty good at eggs.

This was for one, but can scale up easy enough, though ratios need to change.  Okay, I've talked for 10 pages about myself, so here ya go.

Prep time
  • 10 minutes prep
  • 10 minutes cook
  • 10 minutes clean up
Ingredients (bold are not normal pantry ones)
  • Dry Pasta. I used angel hair, but pick a style your people like.
  • 4 cups of boiling water
  • 3 tbsp of sea salt for water
  • 4 cloves of garlic (can tune to your party size)
  • 3/4 cup of sour cream (Only "fresh" ingredient needed, I prefer non-dairy from Green Valley)
  • 1.5 cups of fresh grated romono cheese (stores well, don't cheap out here!)
  • 8 slices of Pickled banana peppers
  • 2 tbsp Olive oil
  • 1 tbsp red pepper (or more or less on how you handle heat)
  • 1 tbsp oregano (I used dry, could be fresh)
  • 1 tbsp basil (I used dry, could be fresh)
  • 1 tbsp ground sage (I used dry, could be fresh)
  • Salt/Pepper to taste
  • 2 toast optional.  (Toast, butter, garlic powder, onion powder)

Boiled water (medium heat, cover on).

Prepped toast. (japanese milk bread, half toasted it, put slices of butter on top of it, put back in the toaster oven for later)

Crushed, minced, and again crushed four cloves of garlic, to a paste.

Heated a fry pan, put in two tbsp olive oil. Salted pasta water (a lot!), put a few drops of olive oil.

At the same time I threw in pasta, I put the garlic in large frypan. Let cook for two minutes.

Opened toaster oven, put on garlic powder, touch of onion powder, put back in, cooked rest of the way

Cut up 8 slices of pickled banana peppers, threw in frypan.

Seasoned frypan (in order, all dry) red pepper, oregano, basil, ground sage, tbsp each I guess.  Salt and pepper too.

They all started frying, so stirring somewhat.

After 3 minutes on pasta, dump into drainer, kept back a cup of water!

Poured water onto well fried ingredients to deglaze, threw in pasta, stirred over hear for 30 seconds.

Shut off heat, threw in 3/4 cup of non-dairy sour cream (love this stuff), like cup and a half of romano cheese, stirred more.

Pulled out toast when ready.


Clean up afterwards:

Notes from Tim on this recipe:
Start with 1/2 cup of chopped onions, chopped red pepper and chopped celery.  Saute slowly until softened and add the garlic to the frypan.
NOTE: Garlic taste ranges based on cutting methods.  Chopped/sliced will be mild; microplaned will be hotter and crushed is hottest.
Saute this slowly for 5 minutes seasoning with salt and pepper.  Add the fresh chopped herbs and saute slowly to blend flavors. Taste and adjust.

When pasta is done, use a half cup of pasta sauce to deglace the frypan. Blend in the sour cream (We use Daisy or Creme Fraiche) and heat carefully and below a boil.
Add the cheese and blend in carfully.  (If the cheese sticks in a mass and does not want to blend you can grate the cheese and mix with a bit of flour before adding.)

Try all fresh ingredients.  This will change your flavor profile.