Preparing pasta may intimidate some, but with a few chef-approved hacks, home cooks can elevate their pasta dishes. Michelin-starred chef Joe Isidori suggests adding lemon zest, which brightens sauces and cuts through richness. In addition to lemon zest, he advises using a dash of anchovy paste or a splash of white wine to layer flavors. Starting with quality flour for homemade pasta and sautéing aromatics like garlic and onion enhances overall taste, while simmering thickens the sauce and intensifies flavor.
A little lemon zest goes a long way, it's one of those secret weapons that brightens the whole dish.
Sometimes I'll also sneak in a dash of anchovy paste or a splash of white wine - it's all about layering flavors.
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