Pasta with Sherry Vinegar

Page: leitesculinaria.com/10601/recipes-pasta-with-sherry-vinegar-sauce.html

Cuisine: French | Course Type: Main Courses

(1 review)

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My negative comments concern the writing of the recipe and not the finished dish itself.

In the head note, it is suggested that 2-3 ounces of pasta be used depending on whether the dish is to be served as an appetizer, a side dish or the main dish. This doesn't seem to be a wide enough range to encompass all three courses. Also, there is no mention of using only a portion of the sauce if using less pasta or making less sauce. There would be way too much sauce for a small amount of pasta.

The measurement of 1/2 tablespoon butter is a bit non-standard.

Step 3 has us bringing the pasta water to a boil after completing the sauce. Wouldn't it be more efficient to begin the recipe by getting the pasta water on its way before starting the sauce?

Step 4 adds the sauce to the pasta and then adds the butter to the whole thing and tossing. The butter would be better distributed through the dish if added to the warm sauce and allowed to melt before adding it all to the pasta.

Quick pasta dishes are always welcome on busy evenings. This one comes together very fast and is a tasty vegetarian supper. It's just different enough from the standards to be appealing without being strange. The 2 teaspoons of salt called for in this recipe meant for only 2 servings seemed excessive, but the dish did not taste salty when it was complete. The small amount of butter added to finish the sauce is just the perfect touch to pull it all together. I will certainly be using this recipe when time is short and will try substituting various vegetables to vary it a bit.

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