Category Archives: Pasta

Pasta with Cauliflower and Arugula

Pasta with Cauliflower and Arugula

Cauliflower comes in colors so be creative. And don’t let that little bit of anchovy put you off. It adds a savory hint and doesn’t taste fishy. Pasta with Cauliflower and Arugula is an inexpensive dish that’s delicious and easy to make.
Pasta with Cauliflower and Arugula
Ingredients:
  • 1 head cauliflower cut into florets
  • ¼ cup olive oil
  • Salt, black and red pepper to taste
  • 1 tbsp. anchovy paste or 2 anchovies (optional)
  • 2 cloves sliced garlic
  • 4 cups arugula
  • ½ lb. small pasta

Pasta with Cauliflower and Arugula

Boil cauliflower pieces for 10 minutes in salted water. Remove the cauliflower and add the pasta to that same boiling water.

Pasta with Cauliflower and Arugula

While the pasta is cooking, heat the oil in another pot. Add salt, black and red pepper, and anchovy. Add the garlic and simmer on low heat for five minutes until the anchovy dissolves and the garlic flavors the oil. Add the cooked cauliflower and arugula, stir and coat with the oil.

Pasta with Cauliflower and Arugula

When the pasta is almost done, add it and ½ cup of the pasta water to the pot with the cauliflower and arugula to finish cooking. Drizzle with olive oil and serve.

Pasta with Cauliflower and Arugula

Pasta with Cauliflower and Arugula

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Easy Clam Sauce

Easy Clam Sauce

When life gives you lemons, make lemonade. So, when you can’t get fresh clams, use canned. You don’t need fresh clams for this one. Clam sauce and linguine traditionally go together but if you can’t get linguine use whatever pasta you like.

Easy Clam Sauce

Ingredients:
¼ cup olive oil and more for drizzling
3 cloves of garlic, sliced
Salt, black and red pepper
1 can of clams
1 bottle of clam broth
½ half cup of chopped parsley divided
1 lb. linguine
Put up a pot of salted water for the pasta. You can make the sauce as the linguine cooks.

Heat the oil in another pot on medium heat and add the garlic, salt and pepper. Give the garlic a few minutes to flavor the oil. Strain the canned clams, saving the liquid and add them to the pot. Sauté for a few minutes, add half the parsley and the liquid from the canned clams and the bottle of clam broth. Let it simmer for a few minutes.Easy Clam Sauce
When the pasta is almost done add it to the pot with the sauce to finish cooking. Remove it to a serving dish, sprinkle with the rest of the chopped parsley and drizzle it with some olive oil. Most Italians agree that’s it’s a mortal sin to put cheese on seafood.

Easy Clam Sauce

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Pasta Fazoole

Pasta Fazool

Pasta Fazool

In Italian its pasta e fagioli – that means “pasta and beans.” Some people call it pasta fazool. Both pronunciations are correct. In the Neapolitan dialect its pasta e fasule, often spelled pasta fazool in America.
Pasta Fazool
Ingredients:
  • Olive oil
  • 1 cup trinity
  • 1 lb. beans (whatever kind you like)
  • Salt and black pepper
  • Sm. can cherry tomatoes – optional
  • 1 lb. small pasta
  • 1 cup arugula or spinach – optional
Pasta Fazool
Pick through and rinse the beans.
Pasta Fazool
In a large pot, cook the trinity in oil. When the vegetables are soft, add the beans and 8 cups of water. Bring to a boil, lower heat and simmer, covered for 2 hours.
Pasta Fazool
Add salt and pepper, the cherry tomatoes, 2 more cups of water, and the pasta. If necessary, add more water as the pasta cooks. When the pasta is almost done, throw in a couple of hands full of arugula or spinach. I’m using a mix of both.  When the greens whilt, it’s ready to serve.
I think it’s tastier reheated the next day. Just add some water to the pot and stir over a low flame.
A pound of beans and a pound of pasta can rally grow as they cook. You might to cut those 2 ingredients in half.

Pasta Fazool

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Pasta con Broccoli

Pasta con Broccoli

Here’s a simple dish. It’s easy to make with just a few easy to get ingredients.

Pasta con Broccoli

Ingredients:
  • broccoli cut into florets
  • ¼  cup olive oil
  • 2 cloves sliced garlic
  • 1 lb. pasta (your choice)
  • Salt and black pepper

Pasta con Broccoli

Place the broccoli in a pot of boiling salted water for 5 to 8 minutes.
Remove the broccoli to a bowl and with the water continuing to boil, add the pasta.Pasta con Broccoli
While the pasta is cooking, in another pot lightly sauté the garlic in the oil and then toss the broccoli, thoroughly coating it with the oil. Season with the salt and pepper.Pasta con Broccoli
When the pasta is almost done remove it from the water and add it to the broccoli, garlic, oil mix to finish cooking. Add some of the pasta water and a sprinkle of oil, stir and serve with grated Parmesan cheese if you like. This recipe also works with cauliflower instead of broccoli.

Pasta con Broccoli

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Turmeric Pasta

Turmeric Pasta
Turmeric

Turmeric Pasta

An interesting recipe – turmeric pasta – from Sue Li in the New York Times. I think of turmeric as a typically Indian ingredient but it really works with pasta. I made a couple of changes to her recipe replacing butter with olive oil and heavy cream with ricotta. You can do it either way.

Turmeric Pasta

Ingredients:

  • 1 lb. small pasta
  • Olive oil for frying
  • 1 small onion, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 1 ½ tsps. Turmeric
  • 1 cup ricotta
  • 1 cup Parmesan cheese
  • 4 tbsp. chopped parsley
Start a pot of salted water to cook the pasta. Drain the pasta when done, reserving 2 cups of the pasta water.
Saute the onion and garlic in oil in a pot. When the onion is soft add the turmeric and stir it into the onions for about 30 seconds. Slowly whisk in the ricotta and bring to a simmer. Stir in the Parmesan and add enough of the pasta water (you may not need all of it) to thin to a sauce consistency. Turmeric PastaAdd the cooked pasta and parsley, blend and serve with additional cheese.

Turmeric Pasta

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World’s Rarest Pasta

World’s Rarest Pasta

I came across an interesting pasta article by Chris Colin, originally published in Saveur and republished in PocketOn the Hunt for the World’s Rarest Pasta.

On the Hunt for the World’s Rarest Pasta
“Delicate and impossible to replicate, su filindeu (or the “threads of God”) is a pasta made of hundreds of tiny strands by a single woman in a hillside town in Sardinia. She’ll make it for you too—if you’re willing to walk 20 miles overnight.”
The complete article here –  On the Hunt for the World’s Rarest Pasta

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Pasta with Parsley and Broccoli Rabe

Pasta with Parsley and Broccoli Rabe

This one is adapted from a Melissa Clark New York Times Wednesday Food Section recipe. It’s quick. You can make the sauce in the time it takes to boil water and make the pasta.

Pasta with Parsley and Broccoli Rabe

Ingredients:
  • 1 lb. small pasta (ziti, rigatoni, etc.)
  • 2 cups parsley, leaves and tender stems
  • 10 anchovy fillets packed in olive oil, divided
  • 1 small bunch scallions, white and green parts, chopped
  • 2 tbsps. capers, drained
  • 3 tbsps. olive oil, plus more for drizzling
  • 2 large garlic cloves, finely grated
  • 1 broccoli rabe, trimmed stems and cut into 1-inch pieces
  • ½ cup chopped fresh tomato
  • 2 tbsps. butter
  • ¾ teaspoon grated lemon zest
  •  Pinch of red-pepper flakes
  •  Salt and black pepper
  •  Ricotta, for serving
Cook the pasta in a large pot of salted water until almost done. Save one cup of the pasta water and drain the pasta.
While the pasta cooks, coarsely chop the parsley, 6 anchovy fillets, scallions, and capers all together and set aside.
In a large pot over medium heat, add oil, remaining 4 anchovies and half the garlic  Cook, stirring, until anchovies start to dissolve.

Pasta with Parsley and Broccoli Rabe

Add the broccoli rabe, tomato, about two-thirds of the parsley mixture to the pot. Add some of the pasta water and cook until the broccoli rabe is wilted and tender.Pasta with Parsley and Broccoli Rabe
Add the butter, lemon zest, remaining garlic and red-pepper flakes. Toss until the butter melts then add the pasta and mix with the greens adding more pasta water if the mixture seems dry. Check for seasoning.Pasta with Parsley and Broccoli Rabe
Remove to a serving dish and add and mix the remaining parsley mixture. Drizzle with olive oil, and serve with ricotta.

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Pasta with Mushroom Cream Sauce

Pasta with Mushroom Cream Sauce

This recipe is adapted from one I found in Bon Appetit. It’s hardy and make a good winter dish.

Pasta with Mushroom Cream Sauce

Pasta with Mushroom Cream Sauce

Pasta with Mushroom Cream Sauce

Start a pot of water for the pasta.
Begin by browning the mushrooms in oil. Do this in one-layer batches. Mushrooms have a lot of moisture and if you put too many in the pot at one time, they’ll steam instead of brown.Pasta with Mushroom Cream Sauce
Remove the mushrooms from the pot and add the shallots. Cook until translucent and soft, not brown. Return the mushrooms to the pot, season with salt and pepper and set aside until the pasta is ready.

Cook the pasta until almost done. Use any kind you like. We got this colorful pasta as a Christmas present. They’re colored with carrots, spinach and beets.
Pasta with Mushroom Cream Sauce

Pasta with Mushroom Cream Sauce
Pasta with Mushroom Cream Sauce
When the pasta is almost done drain and transfer to the pot with the mushrooms and toss. Add the cream and one cup of the pasta water and simmer for a few minutes. Turn off the heat and then add the lemon juice and zest, parsley, butter, and toss. Serve with additional grated cheese.

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Sausage and WInter Squash Ragu

Sausage and Winter Squash Ragu

I got this recipe from a northern friend (her grandparents are from Tuscany). You can use any kind of hard winter squash. I used butternut but acorn or even pumpkin would do it.
Sausage and Winter Squash Ragu

Sausage and Winter Squash Ragu

Ingredients:
  • 3 cups peeled and diced squash
  • Olive oil for basting and frying
  • Salt and black pepper
  • 1 lb. Italian hot or sweet pork sausage casing removed
  • 1 medium onion diced
  • 1 cup diced mushrooms – your choice
  • 1 15 oz. can diced tomatoes
  • 2 sliced garlic cloves
  • 1 lb. short pasta like ziti, rigatoni, etc.
  • ½ cup chopped parsley
Start a pot of salted water  for the pasta.
Heat the oven to 450o and roast the peeled and diced squash with oil and salt and pepper for 15 minutes.

Sausage and Winter Squash Ragu

Sausage and Winter Squash Ragu
Sauté the mushrooms and onion in oil in a pot until they’re soft. Remove from the pot. Add the sausage and break it up and cook until it’s brown. Return the mushrooms and onion to the pot, then add the tomatoes and garlic. Cook on a medium flame for 5 minutes and then add 1 cup of water, stir, and simmer for 10 minutes. Taste for seasoning.

Sausage and Winter Squash Ragu

Cook the pasta until almost done and add it to the pot and mix it with the sauce. Add some of the pasta water if it looks too dry. Now, add the roasted squash and parsley. Mix and serve. (My friend said it can be served with grated cheese but I think that would overpowers the sweetness of the squash.)

Sausage and Winter Squash Ragu

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