what is the difference between using parsley or basil in a pasta dish and which is better?

Answer 1

Jeanette P is right. Basil is cooked into the sauce served with pasta, and its earthy flavor is essential. Parsley is used as a garnish and placed on top of it. I like to push it to the side and eat the pasta. When I'm done, I chew the parsley. Parsley is also known as either nature's or Italian breath mints. Parsley has a light, bright flavor, and will kill garlic breath. Italians are pretty smart for adding it.

Answer 2

Basil And Parsley

Answer 3

Basically it all comes down to your particular taste. That being said, I think everyone would agree that Basil would taste much better. Basil has more of a "savory" quality that compliments a dish, especially Italian foods. Parsley is more acidic in nature and is generally used either as a decorative embellishment or in dishes that are stewed or baked for longer periods of time allowing the acid level to be reduced.

Answer 4

Big Big difference, and most Italian dishes call for both! Basil has a fragrant, pungent flavor common to Italian Tomato Dishes. Flat leaf, or Italian Parsley, is mild and adds a completely different flavor to the dish.

Answer 5

Completely different flavors. Basil is traditionally used in red sauces and parsley is more of a cream sauce herb. But you can use either to your taste. Parsley is lighter in flavor as basil is a little more heavy and pundgent.

Answer 6

Basil has a sweet spicy flavor and is stronger. Parsley and basil actually compliment each other quite well and are both wonderful paire with lemon zest in fresh or cooked dishes. Both are available fresh in many markets and are easy to grow in a home kitchen in small containers in your window.

Answer 7

basil is much better in pasta dishes it has a lot more flavor than parsley

Answer 8

Personal taste of course,but I find Basil too sweet and not keen on aroma,I prefer oregano, Not sure if fresh parsley is used that much with pasta

Answer 9

parsley and basil taste different. and neither one is "better" - it depends on the pasta dish and the preference of the person who's eating it!

Answer 10

Arrabbiata: 1 big clove of garlic, cut in half half a jalapeno pepper (or maybe less since it's so hot) tinned peeled tomatoes salt pecorino cheese (similar looking to parmesan but different in taste) Put some oil in a pan and let the garlic and pepper get golden (NOT brown). When that's done, let it sit for 10 minutes, add the tomatoes and salt. Let it cook (covered) for, like, 5 minutes on medium heat. In the meantime cook the pasta (no need to add any oil in the boiling water, just coarse salt), do not overcook the pasta, in fact if the package says 8 minutes, then drain it when it's been cooking for 5 and then put the pasta into the pan you've cooked your sauce in. Sautee for 2-3 minutes and then add the pecorino cheese on everyone's plate. SUPER YUMMY!