Everyday Italian_ 125 Simple and Delicious Recipes Part 16

Everyday Italian_ 125 Simple and Delicious Recipes Part 16

Fresh FROM THE PANTRY.

If there's anything that screams "Use me straight from the pantry!," it's pasta: shelf-stable, inexpensive, universally available, and appropriate as a starter or a main course. I always have at least a few boxes around, and so I'm never at a complete loss for a meal, even when I'm feeling just too lazy to get to the market. These recipes are among my favorites.

cooking dried pasta It's important that you cook the pasta in an ample amount of water-6 quarts for every pound of dried pasta (which should equal about 4 servings)-so that it cooks evenly and doesn't stick together. And adding plenty of salt will help flavor the pasta; I like to use cup of sea salt. It's important that you cook the pasta in an ample amount of water-6 quarts for every pound of dried pasta (which should equal about 4 servings)-so that it cooks evenly and doesn't stick together. And adding plenty of salt will help flavor the pasta; I like to use cup of sea salt.[image] Combine the water and salt in a large pot. Cover and bring to a boil over high heat. Add the pasta and cook, stirring occasionally, until tender but still firm to the bite, about 8 minutes. (Some smaller shapes take less time, and large, thick shapes may take longer.) Drain, reserving at least cup of the cooking liquid to use if needed to thin your sauce or dressing. Combine the water and salt in a large pot. Cover and bring to a boil over high heat. Add the pasta and cook, stirring occasionally, until tender but still firm to the bite, about 8 minutes. (Some smaller shapes take less time, and large, thick shapes may take longer.) Drain, reserving at least cup of the cooking liquid to use if needed to thin your sauce or dressing.

LEMON SPAGHETTI.

One of the easiest pasta dishes you'll ever make, this is great as a light meal or as a side dish, especially for grilled fish.




4 MAIN-COURSE SERVINGS OR 6 SIDE-DISH SERVINGS.

cup olive oil cup olive oil

cup freshly grated Parmesan cheese cup freshly grated Parmesan cheese .

cup fresh lemon juice (from about 2 lemons) cup fresh lemon juice (from about 2 lemons) .

teaspoon salt, plus more to taste teaspoon salt, plus more to taste .

teaspoon freshly ground black pepper, plus more to taste teaspoon freshly ground black pepper, plus more to taste

1.

pound dried spaghetti pound dried spaghetti

cup chopped fresh basil cup chopped fresh basil

1.

tablespoon grated lemon zest (from about 2 lemons) tablespoon grated lemon zest (from about 2 lemons)

In a Large Bowl, whisk the oil, Parmesan cheese, lemon juice, teaspoon of salt, and teaspoon of pepper to blend. Set the lemon sauce aside. (The sauce can be made up to 8 hours ahead. Cover and refrigerate. Bring to room temperature before using.) whisk the oil, Parmesan cheese, lemon juice, teaspoon of salt, and teaspoon of pepper to blend. Set the lemon sauce aside. (The sauce can be made up to 8 hours ahead. Cover and refrigerate. Bring to room temperature before using.) Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook, stirring occasionally, until tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. Add the spaghetti to the lemon sauce, and toss with the basil and lemon zest. Toss the pasta with enough reserved cooking liquid, cup at a time, to moisten. Season the pasta with more salt and pepper to taste. Transfer to bowls and serve.

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SPAGHETTI WITH GARLIC,.

Olive Oil, and Red Pepper Flakes In Italy this dish is known as aglio, olio, e pepperoncino. aglio, olio, e pepperoncino. It's thoroughly easy, with just one secret: Reserve some pasta water to make the sauce. My version of this dish adds fresh herbs; I've found that this combination works wonderfully, but feel free to subst.i.tute oregano, thyme, marjoram, or whichever of your favorites are fresh; dried herbs don't work in this recipe. It's thoroughly easy, with just one secret: Reserve some pasta water to make the sauce. My version of this dish adds fresh herbs; I've found that this combination works wonderfully, but feel free to subst.i.tute oregano, thyme, marjoram, or whichever of your favorites are fresh; dried herbs don't work in this recipe.

4 MAIN-COURSE SERVINGS.

Salt

1.

pound dried spaghetti pound dried spaghetti .

cup extra-virgin olive oil cup extra-virgin olive oil

5.

garlic cloves, peeled garlic cloves, peeled

1.

teaspoon dried crushed red pepper flakes, plus more to taste teaspoon dried crushed red pepper flakes, plus more to taste .

cup chopped fresh flat-leaf parsley cup chopped fresh flat-leaf parsley

1.

tablespoon chopped fresh basil tablespoon chopped fresh basil

1.

tablespoon chopped fresh mint tablespoon chopped fresh mint

Bring a Large Pot of salted water to a boil. Add the spaghetti and cook, stirring often, until tender but still firm to the bite, about 8 minutes. Drain, reserving 2 tablespoons of the cooking liquid. Do not rinse the spaghetti with water; you want to retain the natural starches that help the sauce adhere to the spaghetti. of salted water to a boil. Add the spaghetti and cook, stirring often, until tender but still firm to the bite, about 8 minutes. Drain, reserving 2 tablespoons of the cooking liquid. Do not rinse the spaghetti with water; you want to retain the natural starches that help the sauce adhere to the spaghetti.

Meanwhile, in a large saute pan, heat the oil over a medium flame. Add the garlic and saute until golden and fragrant, about 1 minute. It's important not to overcook the garlic or else it will become bitter. Using a slotted spoon, remove and discard the garlic. Add the red pepper flakes and saute for 1 minute. Carefully stir in the reserved cooking liquid and teaspoon of salt. Immediately add the drained spaghetti and toss for 1 minute to coat well. Season with more salt and red pepper flakes to taste. Transfer the pasta to a large serving bowl. Sprinkle with the parsley, basil, and mint, and serve.

ORECCHIETTE WITH TOASTED.

Bread Crumbs Most of us think of bread crumbs as a coating for frying. But in Italian cooking, bread crumbs are also used as a main ingredient, as in this pasta dish. This recipe probably came about as a way to use up leftover stale bread-a humble inspiration for a fantastic dish. I love this dressing with orecchiette ("little ears"), but any small shape will do.

4 MAIN-COURSE SERVINGS.

Salt

1.

pound dried orecchiette pasta or other small-shaped pasta, such as farfalle or penne pound dried orecchiette pasta or other small-shaped pasta, such as farfalle or penne .

cup extra-virgin olive oil cup extra-virgin olive oil

cup Italian-style dried bread crumbs cup Italian-style dried bread crumbs .

teaspoon sea salt, plus more to taste teaspoon sea salt, plus more to taste .

teaspoon freshly ground black pepper, plus more to taste teaspoon freshly ground black pepper, plus more to taste

1.

cup finely chopped prosciutto cup finely chopped prosciutto .

cup freshly grated Parmesan cheese cup freshly grated Parmesan cheese

2.