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Pasta!
Apr 2, 2010 23:02:48 GMT
Post by lagatta on Apr 2, 2010 23:02:48 GMT
kerouac, there are shapes we simply prefer. But what do you serve pesto with? Normally it should be with a fairly thin, flat pasta.
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Pasta!
Apr 3, 2010 5:36:05 GMT
Post by Deleted on Apr 3, 2010 5:36:05 GMT
I rarely eat pesto.
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Pasta!
Jul 4, 2010 3:00:53 GMT
Post by bixaorellana on Jul 4, 2010 3:00:53 GMT
A sort of pesto-ish thing I like to put on pasta is cooked fresh fava beans blenderized with basil, olive oil, black pepper, and some cheese.
I see no reason why canned favas couldn't be substituted, or parsley for the basil.
The beauty of this, besides the taste, is that it constitutes a complete protein. A plate of this with some green salad or sliced tomatoes or cukes is a nice meal.
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Pasta!
May 12, 2011 14:31:51 GMT
Post by imec on May 12, 2011 14:31:51 GMT
I've made this pasta (originally a version of Fusilli a la Vodka) on so many Friday nights that's what I call it now. I just came across this picture from a week or so ago and cannot believe I have never posted the recipe - I've given it out more times than I can count and I'm sure I've posted a picture of it before. The "recipe" has varied over the years and still does from week to week depending on what's on hand or how I feel. But generally it goes like this: 1lb dried (or a bit more if fresh) pasta (Rotini, Penne, Radiatore or whatever) 1/2 lb bacon or better yet, pancetta choped in 1/2 inch pieces 2-3 minced garlic cloves 1t. to one T. crushed, dried chiles 1/4 c. tomato sauce or crushed tomatoes 2 c. whipping cream (no, it's not a lo cal recipe and don't try to make it one) 2/3 c. grated parmigiano reggiano or grana padano (romano too salty for this dish) 1/4 c. chopped fresh parsely or other fresh herbs 1 oz. vodka Slowly cook the bacon until just cooked - not crisp, in a 12" non stick skillet (if you do it too quickly or for too long the pan will become "dirty" with all the overcooked bacon "dust". Pour off almost all the grease. Add the garlic and chillis and cook until garlic is tender (30-60 seconds - don't brown the garlic). Add the tomato sauce and bring to boil. Add the cream and bring to boil again. Then let simmer a bit until thickened. Have your water boiling in a big pot and cook your pasta until just barey al dente. (the pasta will cook in the sauce a bit yet so don't cook all the way). Drain the pasta and add to the skillet with sauce. Bring to boil and then add cheese, herbs and vodka. Mix well over the heat and serve. Pass extra grated cheese at the table. Serves 4 or so.
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Pasta!
May 12, 2011 16:32:13 GMT
Post by bixaorellana on May 12, 2011 16:32:13 GMT
*licks monitor*
That looks incredibly good, Imec. Thanks for that recipe. The bit about the final cooking of the pasta in the sauce would really soak the goodness in. Your family must be impatiently hovering around the dining table when they smell this cooking.
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Pasta!
Aug 5, 2011 8:23:49 GMT
Post by Deleted on Aug 5, 2011 8:23:49 GMT
This thread just made me realize that I haven't eaten pasta in about two weeks. WTF?
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Pasta!
Aug 5, 2011 8:30:41 GMT
Post by hwinpp on Aug 5, 2011 8:30:41 GMT
I've not either. Haven't been home for ages on a Sunday. Sunday is my pasta day.
I like the shape that Imec has in the pic. I hardly ever do long noodles any more.
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Pasta!
Jan 5, 2016 2:21:30 GMT
Post by lagatta on Jan 5, 2016 2:21:30 GMT
cooking.nytimes.com/recipes/1017893-pasta-with-sardines-and-fennelThis is the full-on dish, worth a read even if you aren't interested in making something so complex, or don't have access to all the ingredients. I've certainly made it with decent tinned sardines, dill or fennel, far fewer ingredients. It satifies my inner cat. But this one speaks of the Moorish, Greek and other influences in Sicilian cooking.
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Pasta!
Jan 5, 2016 3:25:39 GMT
Post by bixaorellana on Jan 5, 2016 3:25:39 GMT
Ooooo ~ I just read it and also read all the comments, most of which are worthwhile. I had that dish at least once while I was in Sicily, but think it was less elaborate than the linked recipe. I agree that you could make something respectably in the pasta con le sarde family without going whole hog. I doubt there is one iconic recipe in the world that doesn't vary in different locales or even different homes. Quite honestly, I can do without the dried fruit teamed with fish.
One reader complained about the dish being too dry. My take on that is that people are always being exhorted to drain the pasta well. That is wrong. It should not be dumped into the colander and have every drop of cooking water drained off. Zippety-do-da does the trick -- a quick drain, then right back into the pot. You can even, especially with a dish such as this, which needs moisture, drain by simply tip the pot over the sink as you hold the lid to keep the pasta from slipping out with the water.
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Pasta!
Jan 5, 2016 14:24:40 GMT
Post by lagatta on Jan 5, 2016 14:24:40 GMT
Absolutely. In Italy, I was always taught not to drain pasta too thoroughly. You can always keep a bit of the pasta water too, if you drain some of it into a bowl in the sink. But there is also the fact that many people outside Italy (even people of Italian descent) tend to "overdress" pasta, by Italian standards.
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Pasta!
Mar 30, 2018 14:22:49 GMT
Post by tod2 on Mar 30, 2018 14:22:49 GMT
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Pasta!
Oct 25, 2020 11:23:30 GMT
Post by tod2 on Oct 25, 2020 11:23:30 GMT
I found many recipes for Rotolo di Spinaci but found this version easy to follow. I have all the ingredients except the string…..so will come back to it soon. In the meantime I posted my "cannelloni" spinach photos on Whats for Dinner tonight. tinyurl.com/y5n955ru
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Pasta!
Oct 25, 2020 17:54:03 GMT
Post by bixaorellana on Oct 25, 2020 17:54:03 GMT
Thanks for resuscitating this thread, Tod. I had a wonderful pasta thing last night and was idly wondering if there was a pasta thread. Here it is! I found a recipe in Marie Simmons' Whole World Vegetarian cookbook yesterday and decided to try it last night with what I had on hand. The recipe is called "cold Chinese noodles with peanut sauce" and can be found here. I knew I didn't have everything, but was confident I could come up with something that would be in the right flavor family. My peanut butter was down to almost nothing, but I had some blended nuts butter that I mixed with it, along with some miso dissolved with water, toasted sesame oil, sriracha, fish sauce, lime juice, cider vinegar, & a little soy sauce, all with the juice of fresh garlic and ginger expressed into it with the garlic crusher. I judged the amounts by tasting as I went along, aiming for just salty enough to flavor the noodles, but not nearly as salty as that list of ingredients would suggest. For the noodles I used capellini, which I boiled with a leaf of lemon grass, then rinsed with cold water right after draining. I dressed it with toasted sesame oil, black pepper, and a shot of vinegar, then let it cool while I sliced a small onion, chopped cucumber and minced some parsley, mint, & basil. Mixed it all together and fell on it like a wolf. It's a good thing I didn't make more, as I probably would have gone past the point of stuffing myself, it was that good.
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Pasta!
Jan 21, 2021 10:12:18 GMT
Post by mickthecactus on Jan 21, 2021 10:12:18 GMT
We could do with more pasta recipes chaps. Pasta bakes?
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Pasta!
Jan 21, 2021 14:06:41 GMT
Post by casimira on Jan 21, 2021 14:06:41 GMT
I agree Mick. I can't think of any new ones. I also have been trying to refrain from eating too much pasta these days because I gained too much weight in the first three or four months of Covid. It's a struggle to be sure, but it has paid off.
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Pasta!
Jan 21, 2021 18:32:21 GMT
Post by bixaorellana on Jan 21, 2021 18:32:21 GMT
Here's a quick fix for you, Mick. I had it just the other day & it's quite good. But wait -- you don't eat fish, do you? Oh well, I'll leave it here anyway, as it's nice & others might like it. Boil capellini or other thin spaghetti. Drain very quickly so it won't get too dry & dump it back into the pot. Drizzle in some olive oil, a teeny-tiny dash of vinegar, and grind in some black pepper. Mix gently, then put in the entire contents of a can of small sardines in oil. Mix again & serve. Obviously this is one of those quicky pantry dishes, but it would be enhanced by minced fresh dill, parsley, or fennel fronds. I didn't have any really good sardines on hand when I made this, just some in nameless vegetable oil with "picante" represented by two limp little red peppers, which I picked out before adding the sardines to the pasta. Even so, it was quite enjoyable. I have since acquired some better quality sardines to have on hand in order to have this again some time.
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Pasta!
Jan 21, 2021 20:01:40 GMT
via mobile
Post by mickthecactus on Jan 21, 2021 20:01:40 GMT
Yes, I’m afraid fish is a bit of a no no. I can eat some but not Mrs Cactus.
I shall try your fava (broad) bean dish above though. That looks good.
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